Texas Rib Recipe courtesy of Jason Fleshman

Dry Rub
• 1 1/2 cups raw brown sugar
• 1/4 cup sea salt
• 2 1/2 tablespoons ground black pepper
• 3 tablespoons sweet paprika
• 1-2 tablespoons of chili powder (level of heat your choice)
• 1 teaspoon cayenne pepper, or to taste
• 2 tablespoons garlic powder
• 1 tablespoon of onion powder
The Sauce
• 3 cups of Sweet Baby Rays BBQ Sauce
• 1-2 chopped Walla Walla Sweet Onions (Carmelized)
• Liberal dose of Tabasco
• 2 tablespoons of minced garlic
• ***Add Apple Cider Vinegar to create a add a tangier taste
1. Clean the ribs, and trim away any excess fat. In a recycled cottage cheese container (or similar size plastic container) medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with the dry rub. Refrigerate them in a covered pan overnight for at least 8 hours.
2. Prepare your sauce and a refrigerate it overnight and let the mixture meld together.***Soak some smoke chips overnight too. I like using a mix of mesquite and apple, but you can experiment with the flavors to suite your taste.
3. Late Morning, preheat oven to 275 degrees F and put the ribs in uncovered for around 3 hours.
4. About 20 minutes before the 3 hour mark, fire up your charcoal grill. Get the coal red hot, spread them out, turn down the air dampers, and scatter your water logged smoke chips on top of the coals.
5. Put the grill and lid on your BBQ, pull your ribs out of the oven, and slowly cook/smoke them. ***It is key to make sure that your grill doesn’t get too hot and burn your ribs…a slow smolder is what you want and you want to see moisture dripping around the edges of your grill lid.
6. Cook each side for around 30-45 minutes before flipping.
7. Cook each side a second time, but apply the sauce flipping before it burns…around 20 minutes.
8. Pull them off the grill, cut them up into serving sizes, and keep the remaining sauce out so your happy eaters can add more to their ribs if they want. Enjoy!


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