Slow-Smoked Blue Ribbon Ribs

Ingredients

Serves: 8

  • Spice Rub:
  • 2 tablespoons dark brown sugar
  • 2 tablespoons sweet paprika
  • 1 tablespoon fresh ground pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 2 tablespoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon celery seed
  • 2 racks back ribs, membranes removed
  • 1/2 cup apple wood chips, soaked in water for 1 hour
  • 1/2 cup apple cider
  • Glaze:
  • 1/2 cup ketchup
  • 1/4 cup water
  • 2 tablespoons white vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon honey
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon hot sauce

 

Preparation method

Prep: 20 mins     | Cook: 4 hours

  1. In a bowl, toss sugar, paprika, peppers, onion powder, kosher salt, garlic powder, and celery seed. Spread over ribs on all sides.
  2. Preheat grill to 250 degrees F for indirect cooking. Put 1/3 of the wood chips into grill’s smoke box. Place ribs bone side down on the grill and cook over indirect heat for 3 hours, misting with apple cider after ribs have cooked for 90 minutes. (Thereafter, mist the ribs with cider every 3 minutes.) Replenish smoke box with wood chips every now and then.
  3. Place each rack of ribs on a large stretch of aluminium foil, splash with cider, and seal the foil around the meat. Wrap again in a second layer of foil. Place packets on grill for 1 hour.
  4. Make the glaze: stir ketchup, water, vinegar, Worcestershire, sugar, honey, celery seed, salt, chili powder, and hot sauce together in a saucepan and bring to boil over medium heat. Simmer for 10 minutes to thicken.
  5. Unwrap ribs, brush with glaze, and grill for 10 more minutes.