The Best Dry Rub Rib Recipe & BBQ Sauce @ WKU

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Every college has tailgate season, but not every tailgate has a kickass rack of ribs. If you want to be the talk of the tailgate, then this dry rub rib recipe and BBQ sauce is sure to help you kick ass.

Step 1: Ingredients

For the dry rub you will need:

  • 3 tsp kosher salt
  • 4 tsp garlic powder
  • 4 tsp onion powder
  • 3 tbsp paprika
  • 2 tbsp smoked paprika
  • 2 tsp cumin
  • 3 tsp coarse ground pepper
  • 2 tsp chipolte chili powder
  • 2 tsp chili powder
  • 1 tsp white pepper

For the BBQ sauce you will need:

  • 1 cup apple juice
  • 1 cup ketchup
  • 6 tbsp cider vinegar
  • 2 tsp Worcestershire sauce
  • 2 tsp molases
  • 1 tsp pure chili powder
  • 1 tsp garlic powder
  • 1 tsp fresh ground pepper
  • 1/2 tsp paprika
  • 1/2 tsp chipotle powder
  • 1/2 tsp onion powder

Other:

  • 1 rack of ribs
  • mustard
  • apple juice
  • cider vinegar
  • aluminum foil
  • Wood Chips (These used apple-wood and hickory chips)

Step 2: Prepare the Dry Rub

  1. In a large bowl mix all ingredients for the dry rub.
  • 3 tsp kosher salt
  • 4 tsp garlic powder
  • 4 tsp onion powder
  • 3 tbsp paprika
  • 2 tbsp smoked paprika
  • 2 tsp cumin
  • 3 tsp coarse ground pepper
  • 2 tsp chipotle chili powder
  • 2 tsp chili powder
  • 1 tsp white pepper

2. Then set aside

Step 3: Set the Smoker on 250- 300 Degrees & Add Hickory and Applewood Chips

(no higher than 300 degrees)

Add 2 handfuls of hickory chips, and 1 handful of applewood chips (It is up to the individual to decide how much they would like, but this is our recommendation).

Step 4: Preparing the Ribs

  1. Remove the membrane from the rack of ribs
  2. Cut the rack in half
  3. Smother the rack with mustard
  4. Evenly apply the dry rub to the entire rack

Step 5: Smoking the Rack of Ribs

  1. After you prepare the rack with the dry rub, smoke the ribs for 2 hours meat side up on 250-300 degrees
  2. After 2 hours, take the rack out of the smoker
  3. Mix 1 cup of apple juice and 1/2 cup of cider vinegar and coat the ribs with the mixture
  4. Wrap the rack in aluminum foil and smoke for another 2 hours
  5. After the next 2 hours remove from foil and smoke meat side down for 1 hour

(Prepare the BBQ sauce while the ribs are on the smoker)

Step 6: Prepare the BBQ Sauce

  1. Mix all ingredients in a sauce pan
  • 1 cup apple juice
  • 1 cup ketchup
  • 6 tbsp cider vinegar
  • 2 tsp Worcestershire sauce
  • 2 tsp molases
  • 1 tsp pure chili powder
  • 1 tsp garlic powder
  • 1 tsp fresh ground pepper
  • 1/2 tsp paprika
  • 1/2 tsp chipotle powder
  • 1/2 tsp onion powder

2. Simmer all ingredients for about 20 minutes then let it sit (DO NOT cook on high, make sure it is on simmer or low)

Step 7: Take the Rack of Ribs Out of the Smoker After a Total of 5 Hours

If the ribs are not done after 5 hours, then continue to smoke for an additional hour, check the meat every 10 minutes. A good rule to follow is when the meat starts to recede from the top of the bone they are close to being done. You can also take a meat thermometer and take the internal temperature of the rack. When the internal temps hit ar

Step 8: Eat

Put some BBQ sauce on your rack of ribs, grab a cold beer, and enjoy!!

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