Prep Time: 30 minutes
Cook Time: 2 Hours
Total Time: 2.5 Hours
Yield: +/- 12 ribs (per rack)
Ingredients: Please note, ratios work well for 1 rack of ribs. Just multiply to scale recipe.
· 1 rack of Baby Back Ribs (Spare Ribs work great as well).
· 1 cup of Brushfire Farms Prickly Pear BBQ Sauce
· ¼ cup Brushfire Farms Original Glaze
· 3 Tbsp. Schilo’s Hot Mustard
· 4 – 5 Tbsp. Meat Church Holy Gospel Seasoning
· 5 Tbsp. butter
· ½ cup Brown Sugar
· Foil pan and foil
· 1 cup of Oak wood chips soaked in water.
Process:
Step 1: Preheat BBQ pit or grill to 275 F° and plan to cook these indirect, meaning away from the heat source. For extra smoke and flavor, add wood chips to the fire, if possible.
Step 2: Slice ribs individually to where there is some meat on each side of the bone. Use Schilo’s Hot Mustard as a binder, meaning coat and rub them well with mustard to help the seasoning stick. Season well with Meat Church Holy Gospel and make sure to coat ribs on all sides.
Step 3: For an easy cook, place ribs on a baking & cooling rack with space in-between each rib. Place rack on grill or smoker and cook at 275 F° for 90 minutes. You’ll want them to have a nice dark red bark and should see the bones sticking out of the ribs maybe 1/4 inch.
Step 4: Remove ribs and place in foil pan. Add brown sugar, butter, Prickly Pear BBQ Sauce and Glaze. Mix together well to ensure all ribs are coated well. Place sheet of foil on top of foil pan, wrap tightly and place back on grill for another 30 minutes.
Step 5: Remove and allow to rest for 5 minutes. Toss Ribs in sauce, serve and enjoy!!!