BBQ Spare Ribs

6/12/10 – BBQ Ribs

This was my “birthday dinner” project. I’ve been dying to do BBQ spare ribs on the MAK. Finally got my chance. Trying a few things new this time such as the mop sauce and rubbing the ribs with mustard before putting on the rub. Also, I put on a coating of brown sugar after the rub to seal it in. Did the rub, BBQ sauce, and mop sauce from scratch (recipes below).

Dry Rub –

– 1/4 cup sea salt
– 1/4 cup dark brown sugar
– 1/4 cup smoked paprika
– 3 tablespoon coarse ground black pepper
– 1 tablespoon granulated garlic
– 1 tablespoon dry minced onion
– 1 teaspoon cayenne pepper
– 1/2 teaspoon celery seeds
– 2 tablespoons mustard powder
– 2 tablespoons chili powder

BBQ Sauce –

– 1/2 cup of dark brown sugar
– 1/2 cup apple cider vinegar
– 1/4 cup molasses
– 1/2 cup honey
– 1/4 cup Worcestershire
– 1/4 cup Captain Morgan dark spiced rum
– 2 tablespoons yellow mustard
– 1 tablespoon liquid smoke
– 1 tablespoon chili powder
– 2 tablespoons coarse ground black pepper
– 3 teaspoons granulated garlic
– 1 teaspoon allspice
– 1 teaspoon cayenne
– 1/4 teaspoon cloves
– 4 cups ketchup

Mop Sauce –

– 1 pint Black Butte Porter
– 1 cup apple juice
– 8 oz Worcestershire
– 12oz BBQ Sauce (see right)
– 4 oz honey
– 4 oz apple cider vinegar
– 1 whole onion, chopped
– 1 lemon, sliced
– 1 teaspoon red pepper flakes

Pellets –

– Bear Mountain Hickory and Apple mixed 1:1

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