Chef Bobby, Lakeland Banquets & Event Centre, takes your game day ribs to a whole new level.
Chef Bobby's Dry Rib Rub
1/2 cup white granulated sugar
1 1/2 tablespoons paprika
1 1/2 tablespoons salt
1 1/2 tablespoons ground black pepper
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon fennel powder
1/4 teaspoon Chili powder
1/4 teaspoon cumin
Using your favorite BBQ sauce. I recommend adding some mustard and Italian dressing.
3 to 1 on BBQ sauce
3 parts BBQ sauce 1 part mustard
3parts BBQ 1 part Italian dressing
1 cup brown sugar.
2 lbs lean bacon!
Place in smoker four 2 hours.
Chop into bacon bits and reserve for rib encrusting technique.
Rib cooking instructions.
Prep 20 m Cook 4 hours
Ready In 5 hours
Stir salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin together in a small bowl to make the dry rub. Douse ribs in beer, wine or simply rinse with cold tap water. Shake the ribs so excess liquid runs off. Then rub the spice mixture into the baby back ribs on both sides and refrigerate for at least 30 minutes prior to cooking.
• Unwrap baby back ribs and place onto the wire racks of the smoker in a single layer.
• Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.
• Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker
• Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.
• Watch the cooking segment and learn the bacon encrusted technique.