DB180 Ribs Recipe
- 1 slab St. Louis Cut or Baby Back Ribs
- 4 Tablespoons DB180 Chicken & Ribs
- 4 Tablespoons DB180 Perfect Pork
- 8 ounces smoking wood (I prefer Pecan or Apple Wood for Ribs)
- BBQ Sauce (Optional)
Remove ribs from packaging and rinse with cold water to remove any bone fragments the butcher may have missed. If the butcher didn't remove the membrane from the back of the ribs, slide a butter knife under the membrane at the 3rd bone, grab the membrane with a paper towel and remove it completely. Apply a light to medium coat of DB180 Chicken & Ribs followed by a medium coat of DB180 Perfect Pork. Let ribs sweat for 30 minutes to an hour at room temperature before going on.
Fire up smoker or set up grill for indirect cooking. Bring the temp to 275 and place a 4 ounce chunk of wood on on the fire. Place ribs on bone side down and close the lid. After approximately 45 minutes, add another 4 ounces of wood to the fire, do not add anymore wood after this! Allow 5 to 7 hours for St. Louis style or 3 to 5 hours for Baby Back ribs to get done. Pick the ribs up by the middle of the rack using a pair of tongs and let the sides hang down, if the center of the rack cracks open at the top when picked up, the ribs are done. If you opt to use sauce, brush a light layer of sauce on both sides and put back on the smoker for 10-15 minutes until it tacks up.
(For added flavor, remove the ribs from the smoker and finish over a hot grill until the sauce starts to sizzle!)
Competition Version: Follow the steps above, after 2 hours of smoke, wrap the ribs once you've obtained a mahogany color and the rub is adhered (scratch the surface of the ribs, if the rub doesn't come off, it's time to wrap). For the wrap, use a light layer of brown sugar, a layer of honey, and 4 tablespoons of butter. Place the ribs meat side down and wrap tightly in a double layer of heavy duty aluminum foil. Start checking for doneness after 2 hours. Once done, drain the liquid from the foil, lightly sauce the ribs on both sides and return to the smoker for 15 minutes until sauce is tacked up.