Tennessee BBQ Ribs

Tennessee Barbecue Is Finger Lickin' Good

From the kitchen of Big Bob Gibson

Ingredients

Ribs

Slab of ribs

Cup apple juice

Big Bob's Barbecue Red Sauce (directions on this page)

Big Bob's all-purpose barbecue rub (directions on this page)

A grill or pit

Barbecue Rub

1 cup dark brown sugar

1/2 cup garlic salt

1/3 cup onion salt

1/2 cup paprika

2 tablespoons chili powder

1 tablespoon cayenne pepper

1 1/2 teaspoon ground cumin

1 teaspoon black pepper

Sauce

2 cups ketchup

2/3 cups dark brown sugar

1/2 cup distilled vinegar

1/2 cup water

2 tablespoons honey

4 teaspoons Worcestershire sauce

4 teaspoons liquid smoke

2 teaspoons garlic powder

2 teaspoons onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper

1/8 teaspoon celery seed

Cooking Directions

Place slab of ribs bone side up on table. Slide a knife under the membrane and against the end bone to separate the two. With a dry paper towel or rag, grasp the edge of the thin membrane and pull. The entire membrane should separate from rib. Note: This will result in a more tender rib and will allow your barbecue flavors to better penetrate the meat.

Generously shake the barbecue rub (ingredients below) onto the front and backsides of the ribs. Gently pat to ensure that the rub will adhere to the meat. Heat grill, or pit to 225 degrees.

Note: A variety of fuel types can be used: gas, charcoal, wood chips including hickory, oak, cherry apple, etc. Place ribs meat side up into cooker. Cook for 3 hours on 225 degrees.

Spray ribs with apple juice. Note: This will provide moisture, keep the bark from drying and add a fruity background flavor.

Cook an additional 2 hours until ribs separate with a slight tug. Apply a generous coat of barbecue sauce (sauce directions below) to both sides of the ribs. Cook 15 minutes, remove, cut and serve. sauce:

Combine all ingredients and serve with cooked ribs.

Recipe courtesy of Big Bob Gibson, c. 2000