TownLine BBQ Pork Ribs

  1. Lay the ribs on baking sheets and generously season with TownLine BBQ Rub on the top and bottom of the meat, shaking off any excess rub.
  2. Preheat an indirect smoker or charcoal grill with hard wood lump charcoal to a temperature of 225 degrees.
  3. Once the grill is to temperature, add chunks of hickory or oak for smoke.
  4. Allow the wood to burn down to maintain your 225 degree temperature.
  5. Place the ribs in the prepared smoker and close the cover.
  6. (For a home grill, add a little wood to the coals and offset the fire to one side of the grill and cover.)
  7. Do not touch for 1 hour.
  8. Meanwhile, to make the Texas Mop Sauce, combine the TownLine BBQ Texas Mop Base with the TownLine BBQ Sauce.
  9. After one hour open the smoker and baste the ribs (meat side up) with a generous brush of Texas Mop Sauce and sprinkle evenly with TownLine BBQ Rub.
  10. Close the smoker and set a timer for 30 minutes and repeat the step.
  11. Continue to do this for 3 hours.
  12. Remove the ribs from the smoker and serve.
  13. To reheat, baste the ribs with Texas Mop Sauce and put on a grill and cook over medium heat for approximately 15 minutes.
  14. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
  15. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  16. 1/2 cup paprika
  17. 1/3 cup kosher salt
  18. 1/4 cup sugar
  19. 2 tablespoons mustard powder
  20. 1/4 cup chili powder
  21. 1/4 cup ground cumin
  22. 2 tablespoons black pepper
  23. 1/4 cup garlic powder
  24. 1/2 tablespoon cayenne powder
  25. Mix all the ingredients together in a bowl.
  26. Use immediately, or store the rub in a tightly sealed container for up to 3 months.
  27. Yield: approximately 2 cups.
  28. Townline BBQ Texas Mop Base:
  29. 4 cups canola oil
  30. 1 cup apple juice
  31. 2 teaspoons salt
  32. 1 teaspoon black pepper
  33. Combine the ingredients in a bowl.
  34. Yield: 5 cups.
  35. Townline BBQ Sauce:
  36. 1/4 pound butter
  37. 1/2 cup minced garlic
  38. 3/4 cup minced onion
  39. 2 lemons, zested and chopped (zest only)
  40. 5 tablespoons lemon juice
  41. 4 1/3 cups ketchup
  42. 1 cup tomato juice
  43. 3/4 cup light brown sugar
  44. 6 tablespoons molasses
  45. 8 tablespoons Worcestershire Sauce
  46. 1/2 cup chili powder
  47. 4 tablespoons white vinegar
  48. 1 1/2 tablespoons chipotle puree
  49. 3 cups water
  50. Pinch of salt
  51. In a heavy bottom 5 quart saucepot, melt the butter over medium heat.
  52. Add the garlic and cook for 5 minutes.
  53. Add the onion and cook for an additional 5 minutes.
  54. Add the remaining ingredients, bring to a boil, lower to a simmer and cook for 30 minutes on low heat, stirring frequently not to burn.
  55. Remove from the heat and cool.
  56. Yield: 3 quarts.

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Taken from www.foodnetwork.com/recipes/townline-bbq-pork-ribs-recipe.html (may not work)

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