Port of Call Smoked Ribs
recipe submitted by Jillian (@backyardsmokeshow)
1-3 racks of ribs (baby backs, St. Louis, whatever you prefer) - remove membrane if butcher hasn’t already done so. Set Traeger, grill, or oven to 180 degrees
- 1/2 cup apple juice
- 1/3 cup mustard
- 1 tbsp Worcestershire
Lather racks of ribs on both sides with the above mix, let sit for 5 min
- Make rub (can double or triple to have leftover for other meals): 1/4 cup dark brown sugar, 1 tbsp course sea salt or Himalayan, 2 tsp black pepper, 2 1/2 tsp smoked paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp ground mustard, 1/2-1 tsp cayenne powder
- Sprinkle generously over both sides of ribs, more so on top (meat side)
- Place ribs meat side up directly on grill grates (or on a sheet pan, preferred on top of a rack) and smoke/bake for 3 hours (to temp 160 degrees)
- Remove from smoker/grill/oven and increase temp to 225
- Place ribs individually on top of two overlapped sheets of aluminum foil. Top ribs with 1/4 apple juice (or more for softer ribs), 1/4 cup brown sugar, and a hefty drizzle of honey. Tightly fold aluminum foil (add another layer on top if need be) to be sure ribs are completely sealed
- Put back on smoker/grill/oven for 2 hours
- Carefully remove racks from foil and place directly on grates. Lather ribs with Port of Call sauce and cook for another 30 min. Lather again and cook for 15-30 more min.
- Pull off of grill, let sit for a few minutes, then cut and dig in!
Leave a comment