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  • People

    Serves 2 to 4

  • Prep Time

    30 mins

  • Marinating Time

    1 h

  • Grilling Time

    4 to 5 h

Ingredients
Instructions

the Ingredients

Tuffy Stone Bbq Ribs On Grill

Cool Smoke BBQ Rub

  • ½ cup light brown sugar
  • ¼ cup plus 2 Tbsp of kosher salt
  • ¼ cup smoked chili powder
  • 2 tablespoons plus 2 tsp ground cumin
  • 1 teaspoon cayenne pepper
  • 1 tablespoon plus 1 tsp cracked black pepper
  • 1 tablespoon plus 1 tsp of granulated sugar
  • 1 tablespoon plus 1 tsp granulated garlic
  • 1 tablespoon plus 1 tsp granulated onion

Cool Smoke BBQ Sauce

  • 3 cups ketchup
  • 1 cup packed dark brown sugar
  • ⅔ cup distilled white vinegar
  • ¼ cup molasses
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons smoked chili powder
  • ½ teaspoon kosher salt
  • 2 teaspoons ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon sweet paprika
  • 2 teaspoons granulated garlic
  • 2 teaspoons cayenne pepper
  • 1½ teaspoon ground black pepper
  • ⅓ cup apple cider vinegar
  • 2 (3-pound) racks St. Louis-cut pork spareribs
  • ½ cup apple juice, in a spray bottle, for the grill
  • 2 teaspoons apple cider vinegar
  • 8 tablespoons unsalted butter, melted (optional)
  • ½ cup honey, divided (optional)
  • ¼ cup light brown sugar (optional)

Special Equipment

  • Saucepan, aluminum foil, spray bottle, medium mixing bowl and shaker

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Prepare Cool Smoke BBQ Rub by mixing all of the ingredients in a medium sized mixing bowl. Transfer rub into a shaker.
  • Using the shaker, dust both sides of the rib racks generously, and let them sit at room temperature, uncovered, for 1 hour before cooking.
  • When you are ready to cook, heat the smoker to 275 degrees F pit temperature. Alternatively, heat a grill to 275 degrees F, using a 2-Zone setup, with 3 to 4 chunks of your favorite wood, in addition to the charcoal or gas.
  • Place the ribs meat-side-up in the smoker, or on the grill over the indirect heat, and cook 2 hours, spraying the spareribs with apple juice every 30 minutes to moisten.
  • Prepare the Cool Smoke Barbecue Sauce in a saucepan. Transfer the pan to a burner and put it on low heat just to simmer and let those flavors meld.
  • In a small bowl, stir 1 cup Cool Smoke Barbecue Sauce together with ¼ cup honey and 2 teaspoons apple cider vinegar and set aside.
  • Cut 2 (18 x 24-inch) lengths of foil to wrap each rib rack in a tight package.
  • When the ribs have cooked 2 hours, transfer them from the grill and place each rack meat-side-down on the foil. Drizzle the ribs evenly on both sides with the butter, ¼ cup honey, and the light brown sugar (optional).
  • Wrap each rack tightly in the foil, being careful not to puncture.
  • Return the rib packages meat-side-down to the smoker, or to the cool side of a grill, close the lid, and cook another 2 to 2 ½ hours, or until the meat is tender.
  • The ribs are done when a meat thermometer placed in the thickest part of the meat reads an internal temperature of 203 to 205 degrees F. Open the foil package and use a skewer, or a toothpick, to check for tenderness.
  • Remove from the heat, carefully unwrap the ribs, and discard the foil.
  • Brush Cool Smoke Barbecue Sauce on both sides of the ribs to coat and return them meat-side-up to the smoker or grill over indirect heat. Cook 15 minutes to set the sauce. Watch them carefully so you do not burn or overset the sauce.
  • Serve immediately, with any remaining sauce on the side.

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