1/2 cup Brown Sugar
1/4 cup Paprika (Hungarian Sweet)
1 Tbsp Black Pepper
1 Tbsp Salt
1 Tbsp Chili Powder
1 Tbsp Garlic Powder
1 tsp Cayenne Pepper
- Mix all ingredients & ensure are no chunks of brown sugar unmixed.
1 1/2 cups brown sugar
1 1/2 cups ketchup
1/2 cup red wine vinegar
1/2 cup water (substitute with rib drippings if possible)
1 tablespoon Worcestershire sauce
2 1/2 tablespoons dry mustard
2 teaspoons paprika
2 teaspoons salt
1 1/2 teaspoons black pepper
2 dashes hot pepper sauce
- dry your ribs and pull off the membrane if it’s there.
- lay out enough aluminum foil to double cover your ribs. I cut my rack in half before cooking to make this easier.
- put the ribs in the foil and apply the dry rub, a little less than half the mixture for the bone side, and a little more than half for to meat side. massage the rub on the ribs, the brown sugar should help it stick pretty well.
- put the ribs bone-side down and wrap them tightly in a double layer of foil. roll your seams to really seal in the steam, don’t leave flaps exposed.
- either put them in the icebox to chill for a couple of hours or get straight to cookin.
- put your foil package(s) on a baking sheet and put it in the oven at 300 for 2 to three hours.
- I pulled mine out at internal temp of 140.
- don’t open the foil. poke a small hole in the corner of the package and drain the jus into a measuring cup. let the ribs come to room temp and then chill them in the icebox for an hour.
- make your sauce. you can use what barbecue sauce you like, or make your own. I made my own mustard and tomato-based sauce with vinegar coming from some white wine vinegar and crystal hot sauce.
- the important part is that it has to be relatively thick because we will mix it with the pan drippings.
- add enough of your sauce to the drippings to make about 1 1/4 cup total. whisk until combined and the grease in the drippings emulsifies.
- fire up a grill or broiler and rig for high heat. unwrap the ribs and place over/under hot fire for about 2 minutes, meat side towards to hear, until the surface starts to brown.
- baste the bone side and put it toward the heat, again for two minutes, and continue basting and flipping the ribs until they’re as caramelized as you want.
- the grease in the sauce will fry and caramelize the sugar from the dry rub and from your sauce, and build layers of flavor.
- Grilled for total of about 10 minutes and put to cool about 5 minutes before I cut a couple ribs to test texture.