Big Bob Gibson Barbecue Ribs

One of the many Big Bob Gibson rib recipes. Can, also, make in oven.

• Ready In: 4 hrs 30 mins
• Yields: 1 slab ribs

Ingredients

• For the ribs

• 2  slabs  ribs
• 2  cups  apple juice

• For the barbecue rub

• 1⁄2 cup dark brown sugar
• 1⁄4 cup  garlic salt
• 3 1⁄2 tablespoons  onion salt
• 1⁄4 cup paprika
• 1  tablespoon chili powder
• 1⁄2 tablespoon cayenne pepper
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon black pepper

• For the sauce

• 2  cups ketchup
• 2⁄3 cup dark brown sugar
• 1⁄2 cup distilled vinegar
• 1⁄2 cup water
• 2  tablespoons honey
• 4  teaspoons Worcestershire sauce
• 4  teaspoons liquid smoke
• 2  teaspoons garlic powder
• 2  teaspoons onion powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon cayenne pepper
• 1⁄8 teaspoon celery seed

Directions

1. To prepare the rub: Combine all rub ingredients in a bowl and stir to mix.
2. Preheat a grill or the oven to 250 degrees F.
3. Place slab of ribs bone side up on table. Slide a knife under the membrane and against the end bone to separate the two. With a dry paper towel or rag, grasp the edge of the thin membrane and pull. The entire membrane should separate from rib. Note: This will result in a more tender rib and will allow your barbecue flavors to better penetrate the meat.
4. Sprinkle 1/4 cup of rub over each slab, front and back. Place ribs, meat side up, on the grill or in the oven for 2 hours. Remove and place each slab on a doubled aluminum foil square, meat side down. Pour 1 cup apple juice over each slab while wrapping tightly in foil. Cook for 1 more hour at 250 degrees F. Remove slabs from foil and sprinkle with another 1/4 cup of rub. Cook an additional 1 hour, uncovered, until ribs are tender.
5. In the meantime, mix together the barbecue sauce ingredients in a saucepan. Stir to mix and bring to a simmer and cook 10-15 minutes. Let sauce cool.
6. To finish: Remove ribs from the grill or oven, paint with finishing glaze and cook for another 15 minutes. Cut and serve with additonal sauce.