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4 ribs
Dry rub:
½ cup brown sugar
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. cumin
1 Tbsp. paprika
1 Tbsp. black pepper
1 Tbsp. chili powder
½ Tbsp. ground red pepper
1 Tbsp. oregano
½ tbsp. salt
BBQ sauce:
¼ cup Ken’s Cannonball BBQ sauce (or your favorite sauce)
1 Tbsp. honey
1 Tbsp. brown sugar
1 ½ Tbsp. yellow onion, pureed
1 ½ Tbsp. applesauce
¼ tsp. Cajun seasoning
¼ tsp. garlic powder
½ tsp. Franks hot red pepper sauce
¼ cup Gulden’s spicy brown mustard
1 baby back ribs, 4# rack
Mustard
Nutritional InformationTo prepare dry rub: Combine all ingredients and stir until well-mixed.
To prepare BBQ sauce: Puree onions. In a saucepan, add onion puree over medium heat; dry sauté until cooked. Add remaining sauce ingredients; cook until brown sugar melts and ingredients are combined.
To prepare ribs: Remove fat and back silverskin and place ribs on a sheet pan. Rub each side of the rib with 2 tablespoons mustard. Rub ½ cup dry rub mixture on each side of the rib. Cover tightly or place in a ziplock bag and refrigerate for 8 hours.
Place ribs in an indirect heat grill-smoker or hot smoker at 250 degrees for 4-1/2 hours until ribs are tender.
Coat each side of the ribs with ¼ cup BBQ sauce; allow to rest, then cut into 4 portions per rib rack.
