Recipe by Chef Kris from 'bama
I love this recipe because there are some people out there who just really have no clue when it comes to great bbq. Being from the south, I know what great bbq is. I wish everyone could have the blessing of eating great bbq the way my family does. In this recipe I will include a rub for the ribs and an easy sauce that is finger licking good! I hope you enjoy the recipe!
Top Review by cindymcleod62
I used Sweet Baby Rays barbecue sauce because it goes so well in most recipe where you add bbq sauce in a recipe, and it blended in so well with the other ingredients! I cooked on my charcoal grill following your instructions and they were AWESOME! Everyone here grabbed some first thing so they wouldn't miss out :) We are all glad you posted this recipe for us and it immediately became a favorite round here! Thanks Kris! Cindy
- 4 tablespoons seasoning salt
- 4 tablespoons garlic salt with parsley
- 4 tablespoons onion powder
- 4 tablespoons chili powder
- 2 tablespoons cayenne pepper
- 2 tablespoons fresh coarse ground black pepper
- 1 cup olive oil
- 3 cups barbecue sauce
- 1⁄2 cup yellow mustard
- 1⁄2 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh coarse ground black pepper
Directions See How It's Made
- Take the olive oil with a basting brush and go over all sides of the ribs. After you fo this, sprinkle the rub on both sides of the pork. If you run out, just mix some more. I am a heavy rub girl so I like a lot! The sauce is last portion of the ingredients. Start with the BBQ sauce and work your way down.
- Now its time to prepare your smoker. If you do not have a smoker, you can do this with a regular grill to get the same smoke flavor. If you do not have a smoker, just go to the end of the directions for smoking and you will see how to do it with a grill.
- I have an upright, cylinder shaped, 2 tier smoker made by Brinkman. I buy hickory wood chunks from Home Depot or Walmart. I will put 4 or 5 in a pan of water to soak for about an hour. I light my coals and let them burn until the coals turn ashy of the sides. I add my soaked wood and water pan/drip pan ontop of that. I close the lid so it can get up to temperature.
- After about half an hour, I place the ribs in the smoker (bone side down)and leave them alone for atleast 2 hours. You want to maintain a constant temperature in the smoker of about 200 to 220 degrees. The secret to fall-off-the-bone ribs is cooking them low and slow. Do not even take the top off for 2 hours. After 2 hours, take them off and wrap in aluminum foil. Add more wet or dry wood chunks to the bottom bowl. Close the lid and let them cook another hour and a half. If you choose to add sauce, this is the time to do it. Open the aluminum foil and pour my sauce over them. After about 30 more minutes, you have the finest ribs that you have ever had!
- Now, if you do not have a smoker I recommend you get one. It's only $39 at Home Depot. Prepare your grill with coals and place wet hickory wood chunks all around ontop of the coals. Place ribs on the grill (bone side down) and let them cook about 30 minutes, turning them over after 15 minutes. Afterwards, wrap in aluminum foil and place back onto grill. Let them cook an additional 30 minutes. Pour my sticky sauce over them in the foil and let cook additional 15 minutes. Remove and enjoy!