Rub created from multiple sources.
Sweet ribs with bold mesquite smoke flavor.
Baby back or St. Louis cut. The rib cut will determine cooking time — ribs are done when they're done, you can't force them.
Ingredients
- Using Meathead's Memphis Dust recipe — this makes about 3 cups of rub, don't use it all!
- 3/4 cup dark brown sugar
- 3/4 cup white sugar
- 1/2 cup paprika (non-smoked)
- 1/4 cup garlic powder
- 2 Tbs ground black pepper
- 2 Tbs ground ginger powder
- 2 Tbs onion powder
- 2 tsp rosemary powder
- Yellow mustard
- 1/2 stick of butter
- 1/4 cup brown sugar
- 1/4 cup honey
Directions
- 01
Your preference.
- 02
Set smoker to 225°F.
- 03
Remove ribs from packaging and pat dry.
- 04
Remove the thin membrane from the underside of the ribs.
- 05
Cover the ribs in yellow mustard.
- 06
Use about 1-2 Tbs of the rub on each side of the ribs.
- 07
Place the ribs in the smoker and smoke for 3 hours.
- 08
Cover the ribs in the drizzle, then wrap in foil and place back in the smoker.
- 09
Smoke for 2 more hours.
- 10
Remove the ribs from the foil and smoke for 30 more minutes.
- 11
Mop on the BBQ sauce for the last 30 minutes.
- 12
The meat should be pulling back from the edges, exposing about 1/4" or more of bone.
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