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Dry rub: 3 cups brown sugar
1 cup kosher or sea salt
1/2 cup smoked paprika
1/4 cup of each:
garlic powder
onion powder
seasoning salt
2 tbsp each:
Ground mustard
Cayenne pepper
White pepper
BBQ sauce: 2 gallon cans of ketchup
1 lb brown sugar
16 Oz apple cider vinegar
2 bottles Grain Belt Nordeast Beer
1/2 cup worchestershire
1/2 cup grape jelly
1/4 cup honey
2 cups of dry rub (recipe above)
Put all ingredients in a large foil pan on the smoker with temp at 225 F. Stir occasionally. Simmer for about 4 hours.
Prepare ribs by removing silver skin. Liberally coat both sides with dry rub. (Additional rub and brown sugar will be added later)
Place rack (s) of ribs meat side down in a pan and add 1 bottle of Grain Belt Nordeast beer per 2 racks. Seal with cover or foil. Ribs will sit in the refrigerator.
Get smoker up to about 225°F. Remove racks from marinade. Save marinade in the refrigerator. Coat/rub with brown sugar and sprinkle with more dry rub. Place directly on rack, meat side up. Time 2 1/2 hours
Get large foil pan with marinade and place ribs meat down into the liquid. Cover with foil. Turn up heat to around 300°F.
Return to smoker for about 1 1/2 hours.
Remove from foil pan. Coat with more rub and a small amount of sauce and place on the grill to caramelize...roughly about 1/2 hour.
Serve warm drizzled with more sauce.
This rub and sauce is what I use on ribs, pulled pork butt, beef brisket, and chicken.
1 cup kosher or sea salt
1/2 cup smoked paprika
1/4 cup of each:
garlic powder
onion powder
seasoning salt
2 tbsp each:
Ground mustard
Cayenne pepper
White pepper
BBQ sauce: 2 gallon cans of ketchup
1 lb brown sugar
16 Oz apple cider vinegar
2 bottles Grain Belt Nordeast Beer
1/2 cup worchestershire
1/2 cup grape jelly
1/4 cup honey
2 cups of dry rub (recipe above)
Put all ingredients in a large foil pan on the smoker with temp at 225 F. Stir occasionally. Simmer for about 4 hours.
Prepare ribs by removing silver skin. Liberally coat both sides with dry rub. (Additional rub and brown sugar will be added later)
Place rack (s) of ribs meat side down in a pan and add 1 bottle of Grain Belt Nordeast beer per 2 racks. Seal with cover or foil. Ribs will sit in the refrigerator.
Get smoker up to about 225°F. Remove racks from marinade. Save marinade in the refrigerator. Coat/rub with brown sugar and sprinkle with more dry rub. Place directly on rack, meat side up. Time 2 1/2 hours
Get large foil pan with marinade and place ribs meat down into the liquid. Cover with foil. Turn up heat to around 300°F.
Return to smoker for about 1 1/2 hours.
Remove from foil pan. Coat with more rub and a small amount of sauce and place on the grill to caramelize...roughly about 1/2 hour.
Serve warm drizzled with more sauce.
This rub and sauce is what I use on ribs, pulled pork butt, beef brisket, and chicken.
