Red Ribs

Courtesy of Usual Saucepects. Memphis Style Ribs.

• Ready In: 7 hrs
• Yields: 1 Rack Ribs

Ingredients

• For the Sauce

• 1 1⁄4 cups ketchup
• 1  cup dark brown sugar
• 1⁄4 cup molasses
• 1⁄4 cup  pineapple juice
• 1⁄4 cup water
• 2 1⁄2 teaspoons ground mustard
• 2  teaspoons paprika
• 1⁄2 teaspoon garlic powder
• 1  pinch cayenne pepper
• 1 1⁄2 teaspoons kosher salt
• 1  teaspoon coarse black pepper

• For the Rub

• 1  cup brown sugar
• 1⁄2 cup paprika
• 2  tablespoons coarse black pepper
• 1 1⁄2 tablespoons kosher salt
• 1 1⁄2 tablespoons garlic powder
• 1 1⁄2 tablespoons onion powder
• 1 1⁄2 teaspoons chili powder
• 1  teaspoon cayenne
•  secret savory herbs

Directions

1. Whisk together all sauce ingredients and place open in smoker for 60 minutes, whisking every 15 minutes Trim baby-back ribs & remove membrane. Apply HEAVY rub 1 hour before smoking and let the ribs come to room temperature Place on smoker with CLEAN BURNING FIRE at 225 degrees for 1.5 hours. Remove from smoker and apply a light layer of sauce and a little more rub. Seal in tented foil (not tightly wrapped against ribs). Continue to cook at 225 degrees for 1 hour. Remove from smoker and remove foil. Apply light layer of sauce for glaze. Place back in 225 degree smoker for anywhere from half an hour to an hour and a half (checking for doneness) lightly glazing every 20 minutes. Checking for doneness: Remove from smoker when whole rack has a nice bend (when held in the center) without breaking. Apply final layer thick of sauce, place back on smoker for 5 minutes to set glaze.
2. A perfectly cooked rib should hold firm, but with a slight tug it bites off the bone clean.