Matt’s Ribs:
Meat
- 2 racks baby back ribs or beef ribs if you want to get cheap
For the rub
- 2 tablespoons paprika
- 1 tablespoon black pepper
- 1 tablespoon dark brown sugar
- 1-1/2 teaspoons salt
- 1 teaspoon dried chopped garlic
- 1 teaspoon mustard powder
- 1/4 teaspoon cayenne pepper
For the mop sauce
- 2 cups distilled white vinegar
- 1/2 cup water
- 1/2 cup Dijon mustard
- 1 tablespoon salt
Wood for smoking
- hickory chips or chunks, soaked in cold water for 24 hours
1. Remove the membrane from the back of each rack of ribs.
2. Mix all the shit for the rub for the rub with your fingers to mix because you need to break up all the lumps. Rub 1/3 of this mixture on the ribs on the top side, then the other 1/3 on the bottom. Transfer the ribs to a roasting pan and let marinate for at least 24 hours. Don’t try and rush this shit and just do a few hours because you’ll fuck it up! You’ve got to plan ahead here people!
3. Set your grill up for indirect grilling and preheat it to medium that’s about 350 degrees. Put a cookie sheet under the ribs to catch the drippings. Place all the chips in the smoker box or smoker pouch and place directly on the coals or burner. When smoke appears put the rib on the grill.
4. Cook the ribs until cooked, 1-1/4 to 1-1/2 hours. Start basting the ribs with your mop sauce after 30 minutes, basting every 20 minutes until your mop sauce runs out. The ribs are done when the meat is tender.
5. Slather on your BBQ sauce and grill for another 10-20 minutes to carmelize that shit. Transfer the ribs to a cutting board and slather on some more BBQ sauce. Lastly, sprinkle the remaining rub on the ribs. Wait about 10 minute to cut the ribs so all the juice doesn’t run out.
