Recipe created by championship team Loot N’ Booty BBQ of Scottsdale, AZ.
4 – 3 lb slabs baby back pork ribs
6 ounces Twist’d Q™ Brown Sugar Hickory Pork Rub (Currently in stores as American Royal Pork Rub)
2 tbs butter
1/2 cup light brown sugar
3 tbs honey
1/4 cup apple juice
1 bottle of your favorite sweet smoky BBQ sauce
- Strip membrane off the back of each rack of ribs and trim excess fat.
- Using a fork, poke between each rib to break up connective tissues.
- Heat Smoker to 300° F.
- Coat both sides of the ribs with Brown Sugar Hickory Rub, allowing seasoning to “sweat” into the meat by setting for 15-30 minutes at room temperature.
- Place ribs on a vertical or elevated rib rack in the smoker.
- Smoke ribs for approximately 1.5 to 2 hours. Monitor the bone side of the ribs so they don’t burn. If they are getting too dark, place a piece of aluminum foil under the ribs.
- When the seasoning is set into the ribs and they are mahogany in color, top the ribs with butter, brown sugar, honey, and apple juice, then double wrap the ribs tightly in heavy duty aluminum foil (Make sure the ribs are wrapped tightly so the meat is braised, not steamed.)
- Place the foiled ribs meat side down on the elevated racks and keep the smoker temp between 275 – 300° to prevent burning the sugars.
- Cook for additional 45 – 60 minutes. Check 30 minutes into the cooking by lifting with gloved hands. If they feel loose and likely to fall apart, remove from the smoker and vent the foil. If they still feel tight, place back on the smoker and check again in 10 minutes.
- When the ribs are tender and a toothpick slides in between the bones with little resistance, remove foil and place back on the smoker, meat side up.
- Brush with BBQ Sauce and let set for 5-10 minutes.
- Remove ribs from the smoker to rest 10 – 15 minutes under a vented foil tent.
- When ready to serve, slice ribs between bones, serve to family and friends and have a cold one. Cheers!