Saucy Ribs

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6/1/2013 10:00:00 AM

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Ingredients

Saucy Ribs

2 3 pound 2 Full sides baby back pork ribs approximately 3lbs. each
9 cups apple wood chips
1 Water for soaking
Tin foil
1 teaspoon 1 teaspoon each sage, oregano, thyme placed in the smoke pouch

Rub

1/4 cup lightly packed brown sugar
2 tablespoons kosher salt
1 teaspoon freshly grated nutmeg
2 teaspoons ground cinnamon
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground allspice
1 teaspoon dried thyme leaves
2 teaspoons dried sage
2 teaspoons oregano dried

Classic Barbeque Sauce

2 tablespoons olive oil
1 medium Spanish onion small dice
2 tablespoons minced garlic
2 tablespoons jalapeño pepper seeded, veins removed and chopped fine
1 cup tomato paste
1 cup strong coffee
1/2 cup Worcestershire sauce
1/2 cup apple cider vinegar
1/2 cup lightly packed brown sugar
1/2 cup apple cider

Directions

Saucy Ribs

Remove the tough connective skin at the back of the ribs. Using your hands or a pair of pliers, pull at the white thin skin and in one motion, remove.
Combine all rub ingredients in a small bowl and mix to combine evenly. Rub the mixture over both sides of the pork ribs using slight pressure in order to tear little pockets of flavor into the meat. Place pork on a tray, cover and marinate in the refrigerator overnight.
The next day, place 6 cups of wood chips in water to soak for 1 hour. Set aside the remaining dry wood chips for later. Strain the wood chips. Place 2 cups of wet wood chips on a large sheet of aluminum foil. Mix in 1 cup (250mL) of dry chips, and sprinkle with the dry mixed herbs. Mix until evenly distributed.
Close the foil up loosely and make a sealed pouch. Pierce the pouch with a fork in several spots on top and bottom to allow smoke to escape. Repeat to make another 2 pouches (3 pouches in total).
Prepare barbeque for indirect smoking at 220°F (104°C). Leave one burner on and 2 burners off. Remove all of the grill grates. Place smoke pouch over the area with direct heat and wait for smoke. Close the barbeque lid.
Place a drip pan on the side without heat turned on. Put the grates back in place over the drip pan.
Once the smoke is achieved adjust heat to create the desired temperature of 220°F (104°C) if necessary.
Place ribs over the drip pan. Close barbeque lid. Smoke for 2.5 hours, replacing the smoke pouch when smoke dissipates.
While ribs are on the grill, prepare the sauce. In a medium sauté pan set over high heat add the oil. Allow the oil to heat for 30 seconds. Add the onion and garlic. Cook for about 2-3 minutes or until the onion is translucent.
Add the remaining sauce ingredients bring to a boil. Reduce heat to low and simmer for 15 minutes. Use immediately or chill. In the last ½ hour of cooking, start basting the ribs with the sauce. Apply sauce generously, if you like your ribs saucy, or serve as a dipping sauce.
Ribs will be perfect when you gently tug on some of the flesh and it falls off the bone. Remove ribs cover loosely with foil and let rest 10-15 minutes. Using a sharp knife cut the ribs between the bones and serve.