This recipe won 1st place in the 1996 Chilsolm Trail Roundup BBQ cookoff in Fort Worth, Texas. I usually use pork ribs but this works well for beef ribs too.. Baby backs really do not benefit from this cooking method.
- Prepare barbeque smoker with hickory or pecan wood.
- If you use briquets and woodchips, soak the chips in water.
- Rub ribs with dry rub and let set for one hour before starting to smoke.
- Smoke ribs slowly over indirect heat, 250 to 275 degrees for 2 1/2 hours.
- Wrap ribs in foil, cover meat generously with brown sugar and honey.
- Cook meat till rib bone twists and pulls freely out, about 2 1/2 to 3 more hours.
Excellent recipe. Sweet, smoky, spicy. Everything you could want with ribs. Authentic to boot! (Ft. Worth, TX). Great in the oven too. I modified it slightly as I think there is an error in printing. I might be wrong though. 11 ounces of chili powder completely overpowers the rub. Bring it down to 2 - 5 Tbl and it's purrrrfect. I also prefer to smoke for just a little while longer at a lower temp. 225 - 250. Make sure you don't place the ribs over the direct flame or they'll get dry. Another note, learn how to dress the meat otherwise you'll be operating at a disadvantage. BBQ isn't rocket science, but it does take effort. GREAT RECIPE!!! Thanks riffraff.
I made these ribs this past weekend. The sweet and spicy combination works really well. They were such a hit I've been asked to make a bunch more. I smoked them with apple wood.
Five stars all the way. I have paid for BBQ Ribs that didn't hold a candle to these ribs. The ribs were smokey and were fall off the bone tender. I am dealing with a bunch of "Gerber" months, so I only used 2 tsp. of cayenne. I made half of them with the brown sugar honey sauce and the other half using my BBQ sauce. I would say I liked the honey sauce better. The sweetness of the honey complimented the spicyness of the rub. Weather was comming in and they spent the last 2 hours in the oven. They still turned out great. Thank you for a great recipe.