SERVES: 10 | COOK TIME: 1-2 hrs | METHOD: Smoked
- 1 - 2 racks baby back ribs
- 9 ounces apricot preserve
- 10 ounces chili sauce
- 1 teaspoon cumin
- 2 teaspoons dijon mustard
- 1 teaspoon fresh cracked black pepper
- 3 tablespoons hudson bbq sauce (made separately)
- 2 tablespoons lane's bbq brisket rub
- 2 tablespoons lane's bbq sweet heat rub
- 2 tablespoons lipton onion soup and dip mix
- 1 tablespoon molasses
- 3 tablespoons red wine vinegar
- 2 chunks cherry wood (or chosen smoking wood)
- Stabilize your grill at 300°F.
Start by whisking the following ingredients together to make Hudson BBQ Sauce:
- 10 ounces Chili Sauce
- 2 tablespoons Lipton Onion Soup and Dip Mix
- 9 ounces Apricot Preserve
- 2 teaspoons Dijon Mustard
- 1 tablespoon Molasses
- 3 tablespoons Red Wine Vinegar
- 1 teaspoon Fresh Cracked Black Pepper
- 1 teaspoon Cumin
- To prepare the ribs, pull the membrane from the bone side and do some light trim work on both ends to square them off.
Seasoning both sides of the ribs, start with the Brisket Seasoning (heavy on the salt) then follow with the Sweet Heat.
Place the wood chunks in the hottest portion of the charcoal, then wait for combustion to get clean smoke and place your deflector shields or SloRoller in for indirect cooking.
Place the rack of ribs bone side down and close the dome. Allow to cook for an hour, then sauce both sides and wrap in butcher paper and return to the grill bone side down.
Cook for another hour, then test with a probe to see if the rib meat is tender and has reached an internal temp of somewhere around 200°F, depending on the degree of pull you like.
Remove the wrapped ribs from the grill and allow to rest for 20 minutes, then unwrap and slice into half racks or individual ribs. Feel free to sauce again or plate up and enjoy as is!
This recipe is best cooked with Kamado Joe Grills.