- 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.
- 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.
- 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.