Updated: 02/13/2013 3:59 PM
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Pork Ribs with Sweet Barbecue Sauce
Roland Dickey, Sr. took over his father’s barbeque restaurant in 1967 and has since expanded Dickey’s BBQ Pit from its original location in Fort Worth, Texas to 39 states.
Yields one rack (11 to 13 ribs)
1 rack St. Louis-style pork ribs
3 ounces Rib Ticklin’ Rib Rub*
Sweet Barbecue Sauce (see recipe**)
OVEN VERSION: Temperature 375 F. Wrap the ribs in foil and place in the oven for 1 ½ hours. Remove from heat, glaze with Dickey’s Sweet Barbecue Sauce and then place the ribs back in the oven uncovered. Let the ribs cook another 20 minutes and then remove.
I suggest performing what’s called a “break test” for doneness. Grab the rib rack with a pair of tongs. If they immediately begin to “break,” (not bounce) they’re ready. If they are still “bouncy” let them smoke for another 20 minutes. Once all of the ribs have passed the “break test,” remove them from the smoker or oven, set aside and let them rest for 5 to 7 minutes.
To cut and serve, flip the ribs bone-side up to get a cleaner cut and allow the bones to be more visible. Make a clean cut between the bones. You should get 11 to 13 ribs from one rack. Flip the ribs over and glaze them with Dickey’s Sweet Barbecue Sauce and serve hot.
SMOKER: Place some kindling and a few pieces of newspaper sprinkled with canola oil inside your firebox and light. Once the flame burns steadily (in about 3 to 4 minutes) add a hickory log and bring the temperature inside your smoker to between 270 and 295 degrees F. (Make sure your thermometer is calibrated)
Smoking Temperature: 270 to 295 degrees F Smoking Time: 3 to 3 ½ hours
Kindling: Hickory Log, quartered
Sprinkle Dickey’s Rib Rub over the entire rib rack and use your hands to rub it in. Place the ribs bone-side down on the smoker. This will allow the smoke to channel under the ribs and achieve an overall smoked flavor.
Place a foil loaf pan full of water in the smoker as close to the firebox as possible. Replenish the water in the pan as needed.
While maintaining a temperature between 270 and 295 degrees F, smoke the pork ribs for 3 to 3 ½ hours. Be sure to check your temperature, adjust the vent, or replenish the wood every 20 minutes during the smoking time. Do not flip, turn, or poke the ribs with a fork at any time during the process.
**Sweet Barbecue Sauce
(Yields 20 ounces)
1 (19-ounce) bottle Barbecue Sauce
½ cup maple syrup
Add the maple syrup to the barbecue sauce and stir until combined. This sauce can be refrigerated and kept for up to three days.
*Rib-Ticklin’ Rib Rub
Yields about 2 cups
½ cup salt
1 cup sugar
¼ cup paprika
1 ½ tablespoons granulated garlic
½ tablespoon ground cumin
1 ½ tablespoons lemon pepper
Thoroughly combine all ingredients. You can store this rub in an airtight container for up to three months.