DR. BBQ Secret Rib Recepie

My favorite rib recipe that a good friend of mine gave me at work!
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Specifications

Prep Time 1 hour
Category Entree
Grill Used Kamado Joe
Cook Time 6 hours
Meat Pork, Pork Ribs

Ingredients

Dr. BBQs rub (combine)
1/4 cup salt
1/2 cup sugar
2 tablespoons brown sugar
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons granulated onion
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 tablespoon freshly ground black pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground nutmeg
Dr. BBQs Sweet and Sticky Glaze

This is what Dr. BBQ always uses to finish his ribs and chicken at BBQ cookoffs around the country.
1 cup ketchup
1/2 cup dark molasses
1/4 cup white vinegar
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon mace
1/4 teaspoon freshly ground black pepper
1/8 teaspoon Liquid Smoke (Optional)
1/2 cup honey
1 tablespoon hot sauce of choice
Combine all ingredients in a saucepan, stir well, and simmer for 15 minutes to reduce and thicken

Instructions

Prepare your cooker for indirect grilling at 275 degrees Fahrenheit, using cherry and apple wood for flavor. Season the ribs with the rub. Put the ribs into the rib rack indirect heat 3 hours!

Take a double-thick piece of heavy-duty aluminum foil (big enough to wrap a slab of ribs), and slather about 1/3 cup of honey on each sheet, spreading it where the ribs will lie and brown sugar. Place the ribs meaty side down and add more honey and brown sugar on top of the slab. Now crimp the edges of the foil and pour 1/2 cup of apple juice in the bottom. Do this for all three slabs. Loosely close the packets around the ribs and lay them back in the cooker.

Cook another 90 minutes. Carefully unwrap the packets and take out the ribs. Place the ribs back on the cooker, raising the temperature to 350 degrees. Brush with the glaze or barbecue sauce and flip several times for another 20 minutes.

Submitted By: Shawn Beaulieu, Beechville, NS, Canada