Here is a recipe I picked up from my dad after I was grown and had my own family. As a child growing up my dad always manned the grill and I would ask him what he seasoned the ribs with, and what was that stuff he kept using a rag to wet the ribs with? He would always answer and say, “it’s a secret, and if I told you I’d have to kill you, and I love you too much to do that.” I enjoyed spending time with my dad while he was cooking barbeque! Well, one day he came by after I spent $350 on a horizontal smoker from Home Depot and he gave me that secret recipe and he didn’t kill me. Now I’m sharing it with you.
1 Cup firmly packed Dark Brown Sugar
1 Cup Granulated Garlic
1/2 Cup Kosher Salt
1/2 Cup Paprika
2 Tbsp Granulated Onion
1 Tbsp Ground Mustard
1 Tbsp Ground Ginger
1 Tbsp Chili Powder
1 Tbsp Cayenne Pepper
1 Tbsp Ground Cumin
1 Tbsp Fresh Ground Black Pepper
1 Tsp Ground Coriander
1 Tsp Ground Oregano
Mix all ingredients together and store in an airtight container, makes 3 cups. I like to use St. Louis style ribs, which are meaty. Wash the slabs, remove the membrane on the bone side of each slab. Sprinkle generously with Dads Rub. Allow ribs to sit for at least 2 hours before cooking. I prefer to allow them to rest in the fridge overnight.
2 Cups Apple Cider Vinegar (Heinz)
1/2 Cup White Vinegar (Heinz)
1/2 Cup Apple Juice
1/4 Cup Dark Brown Sugar (firmly packed)
1 Tbsp Kosher Salt
1/2 Tbsp Fresh Ground Black Pepper
1/2 Tsp Cayenne Pepper
1/2 Tsp Sweet Paprika
Place all ingredients in saucepan and bring to a boil. Stir and reduce heat to low and simmer for 15 minutes. I prefer to make this the same time I season the ribs and allow it to cool overnight to room temperature. Baste ribs every hour during cooking.
I use the indirect cooking method for these. Place ribs on the cool side of the grill with the side containing the coals between 250 to 300 degrees. Use a rib rack if your grill area is not large enough for the slabs of ribs to all fit laying flat. Cook ribs for 5 to 6 hours or until the bones begin to protrude past the meat. Baste every hour with the mop sauce. When ready, remove and wrap each slab in heavy foil, seal tightly and place back on the cool side for another 30 minutes. After that time you can sauce and place on the hot side of the grill to caramelize the sauce, or allow the ribs to rest for 15 minutes and then sauce and serve.