Backyard Championship Ribs Recipe

  1. Prepare your cooker for indirect grilling at about 325 degrees F, using cherry and hickory wood for flavor.
  2. In a bowl, stir together turbinado sugar and , and spread it on the ribs (use about 2/3 on the meaty side and 1/3 on the bony side).
  3. Let rest at room temperature for about 30 minutes.
  4. Put ribs in the smoker, meaty side up (use a rib rack if necessary so that there is enough space).
  5. Cook ribs slowly until they are nicely caramelized, about 1 to 1 1/2 hours, depending on your equipment.
  6. Remove ribs and place on a platter or baking sheet; brush on both sides with the honey.
  7. To tenderize ribs, pour apple juice in the bottom of an aluminum foil roasting pan to a depth of about 1 inch and add the ribs, standing them on end in the pan if necessary to fit.
  8. Cover with aluminum foil, and put the pan on the grill over indirect heat at about 325 degrees F until ribs are tender (this step can also be done in the oven).
  9. Test ribs by sticking them with a toothpick; they should be soft and tender.
  10. It should take about 1 hour, but this will vary depending on your equipment.
  11. If you have a hard time keeping your grill on low, check the apple juice frequently to make sure it doesnt cook off; replenish as needed.
  12. At this point the ribs can be allowed to cool, wrapped separately, and reheated later.
  13. This is a great way to take ribs to a tailgate party or to prepare ahead for a party at home.
  14. When ready to serve, transfer the cooked ribs to a medium-hot grill.
  15. Brush with and heat for just a few minutes, flipping several times, and brushing again with sauce, if you desire, until they are heated through and the sauce is caramelized.
  16. Cut into pieces and serve.

st louisstyle, turbinado sugar, bigtime, honey, apple juice, barbecue sauce

Taken from www.chowhound.com/recipes/backyard-championship-ribs-10628 (may not work)

Another recipe

Switch theme