Ribs:
- 4 racks baby back ribs
- Yellow Mustard
- Rib Rub
- Wood for smoking
- BBQ Sauce
Smoke the ribs:
- Apply a light coat of mustard first to help the rub to stick. Sprinkle the ribs with the rub. Refrigerate racks 4 to 6 hours.
- Arrange ribs in smoker or a charcoal grill over indirect heart. Add the wood chucks. Maintain about 225‐240 degrees.
- Cook ribs for 4 to 6 hours. With an hour left to go baste the ribs with the BBQ Sauce.
- Bend test to see if they are done. Slide your tongs half way down the ribs and pick them up. The ribs will bend to almost 90 degrees when done.
Rub:
- ¼ cup sweet or smoked paprika
- ¼ cup light brown sugar, packed
- 2 tablespoons table salt
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 2 teaspoons cayenne
- 1 teaspoon dried thyme
Combine everything in a bowl and break up any lumps.
BBQ Sauce:
- 2 cups ketchup
- ¼ cup agave nectar
- ¼ cup honey
- ¼ cup orange juice
- ¼ cup apple cider vinegar
- ¾ cup Woodford Reserve Double Oak
- ¼ cup Dijon mustard
- 1 tablespoon lemon zest
- 1 tablespoons hot pepper sauce
- 1 tablespoons Worcestershire sauce
- 2 teaspoons sweet paprika
- 2 teaspoons ancho chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Combine all ingredients in heavy large saucepan. Bring to boil over medium heat, stirring occasionally Reduce heat to medium‐low: simmer uncovered until sauce thickens and flavors blend, stirring frequently about 15 minutes.