Ingredients

Baby Back Ribs

  • 6 slabs Back Ribs
  • 2 cups BBQ Rub (recipe follows)
  • 1 cup yellow mustard
  • Memphis Sweet Glaze (recipe follows)

BBQ Rub

  • 1 cup turbinado sugar
  • 1 cup white granulated sugar
  • 1 cup kosher salt
  • 2 Tbsp. onion powder
  • ¼ cup granulated garlic
  • 3 tsp. cayenne
  • 2 tsp. finely ground black pepper
  • 4 tsp. dry mustard
  • ½ cup chili powder
  • 2 tsp. ground cumin
  • ¾ cup paprika

Memphis Sweet Glaze

  • 2 Tbsp. minced garlic
  • 1 ½ cups ketchup
  • 1 ½ cups honey
  • 2 Tbsp. tomato paste
  • ¼ cup white vinegar
  • ¼ cup brown sugar
  • ¼ cup Worcestershire sauce
  • 2 tsp. dry mustard
  • 1 tsp. cayenne
  • 1 tsp. finely ground black pepper
  • ½ cup water
  • ½ cup BBQ Rub


Creamy Southern Coleslaw

  • 1 medium head green cabbage, outer leaves removed
  • 2 medium carrots
  • 1 cup mayonnaise
  • 1 ½ tsp. yellow mustard
  • ¼ cup sugar
  • ¼ cup white vinegar
  • ½ tsp. coarsely ground black pepper
  • ¼ tsp. kosher salt
  • ¼ tsp. cayenne pepper

Details

Product:

Ribs

Meal Course:

Dinner

Dish Type:

Entrée

Preparation

Baby Back Ribs

  1. Remove membrane from back of ribs.
  2. Lightly sprinkle back of ribs with about 2 Tbsp. BBQ Rub per slab; then squirt yellow mustard on ribs. Rub mustard into meat, ensuring an even coating of rub and mustard. Turn ribs over and repeat. Marinate in the refrigerator overnight.
  3. Place in smoker running at 250°F. Ribs should cook approximately 3 hours, but time will depend on type of smoker and marbling in rib. Begin checking for doneness and color around 2½ hours into cook.
  4. Remove ribs from smoker, wrap in foil and hold warm for service. If cooling down, reheat them in smoker or convection oven at 300°F until internal temperature reaches 165°F.
  5. For serving, place ribs on grill, meat side down, and brush backs of ribs with Memphis Sweet Glaze. Allow to cook for 1-2 minutes, or until sauce is beginning to tighten and meat is beginning to “bubble.” Flip ribs over and repeat glazing process.

BBQ Rub

  1. In spice grinder, grind ½ cup of turbinado sugar until lightly powdered.
  2. Add remaining ½ cup turbinado sugar and all remaining ingredients to mixing bowl and stir until thoroughly incorporated.
  3. Store in airtight container.

Memphis Sweet Glaze

  1. Combine all ingredients.

Creamy Southern Coleslaw

  1. Quarter cabbage and remove core.
  2. Shred by thinly slicing cabbage, or running through a shredder.
  3. Peel and shred carrots.
  4. Place shredded cabbage and carrots in mixing bowl and mix.
  5. Mix remaining ingredients to make dressing.
  6. Add 1 ½ cups dressing to mixture and toss to coat. Slaw should look moist, not wet.