Ingredients
Ribs
- 4 Portions of baby back ribs
- 1 tbsp - Dijon mustard
- Hickory wood chunks
Rub
- 3 tbsp - Brown sugar
- 3 tbsp - Smoked paprika
- 1 tbsp - Ground black pepper
- 2 tsp - Salt
- 1 tsp - Onion powder
Mop Sauce
- 3 cup - Cider vinegar
- 1 cup - Olive oil
- 1 Chopped onion
- 1 tbsp - Red pepper flakes
- 1 tbsp - Hot sauce
- ½ tbsp - Salt
- ½ tbsp - Pepper
BBQ sauce
- 3 cup - Ketchup
- ¾ cup - Apple cider vinegar
- ¾ cup - Water
- 3 tbsp - Worcestershire sauce
- ¾ cup - Brown sugar
- 2 tbsp - Molasses
- 1 tbsp - Chili powder
- 2 tsp - Onion powder
- 2 tsp - Cumin
- 2 tbsp - Paprika
- 2 tsp - Garlic powder
- 1 tsp - Yellow mustard
- 1 tsp - Lemon juice
- 1 tsp - Salt
- 1 tsp - Ground black pepper
Preparation
- Preheat your smoker at 300°F;
- With a butter knife and a paper towel, remove the thick skin membrane that is under the ribs, then baste the ribs with dijon mustard;
- In a bowl, mix the brown sugar, smoked paprika, onion powder, black pepper and salt, then pour the rub on both sides of the ribs;
- Place ribs in the smoker with hickory wood chunks on top of hot coals and cook for 4 hours at 300°F/150°C;
- Mop the ribs every hours (see mop sauce prep below);
- When ready to come out, glaze the ribs with BBQ sauce (see glaze prep below) and sear over high heat (optional).
Mop sauce
- Mix the cider vinegar, olive oil, chopped onions, red pepper flakes, hot sauce, salt and pepper in a saucepan;
- Bring to a simmer for 15 minutes.
BBQ sauce
- Mix the ketchup, brown sugar, molasses, chili powder, onion powder, cumin, paprika, garlic powder, Worcestershire sauce, apple cider vinegar, yellow mustard, lemon juice, water, salt and pepper in a saucepan;
- Bring to a simmer for 20 minutes.