Ingredients:
- 2 RACKS BABY BACK RIBS
- 4QTS WATER
- 1 CUP KOSHER SALT
- 2T BROWN SUGAR
- 1 PKG HIGH CALIBER REDDY RUB
- 2 CUPS BBQ SAUCE
Directions:
- USING A BUTTER KNIFE, REMOVE THE MEMBRANE FROM THE RIBS
- MIX 4 QTS WATER WITH KOSHER SALT & BROWN SUGAR UNTILL SALT & SUGAR IS DISSOLVED
- SUBMERGE THE RIBS IN THE BRINE AND REFRIGERATE FOR 4-8 HOURS
- SOAK 2 CUPS OF HICKORY (OR YOUR FAVOURITE FLAVOUR) SAWDUST OR WOOD CHIPS FOR ONE HOUR
- START A LOW FIRE IN THE BBQ (250°F-300°F), BANKED TO ONE SIDE OF THE GRILL, AND A DRIP PAN UNDER THE AREA WHERE THE RIBS WILL BE COOKED
- REMOVE RIBS FROM BRINE AND PAT DRY WITH PAPER TOWEL
- SPRINKLE BOTH SIDES OF RIBS WITH HIGH CALIBER REDDY RUB AND RUB IN, CONCENTRATING RUB MIX ON THE MEATY SIDE OF THE RIBS
- PLACE THE WOOD CHIPS INTO A SMOKER BOX AND PLACE THE SMOKER BOX IN THE COALS OF THE BBQ
- PLACE THE RIBS ON GRILL OR IN A RIB RACK AS FAR FROM THE FIRE AS POSSIBLE, CLOSE THE LID AND ALLOW TO COOK APPROXIMATELY 3 HOURS OR UNTIL THE MEAT IS TENDER AND HAS PULLED AWAY FROM THE ENDS OF THE BONES APPROXIMATELY ½”
- BASTE BOTH SIDES OF THE RIBS WITH BBQ SAUCE AND WRAP IN HEAVY DUTY ALUMINUM FOIL, PLACE RIBS BACK ON GRILL AND CLOSE THE LID FOR AN ADDITIONAL 30 MIN OF COOK TIME
- REMOVE FROM GRILL AND BASTE BOTH SIDES OF THE RIBS WITH BBQ SAUCE AGAIN, ALLOW TO REST FOR 15 MIN AND SERVE
