Becca’s No Garlic BBQ Ribs

By Becca Vail 05/29/2016

Rub-a-dub Rib Rub

Rub Ingredients:

• 1½ Tbs chili powder
• 1 Tbs brown sugar
• ½ Tbs ground cumin
• 2 tsp smoked paprika
• 2 tsp salt
• ½ tsp chipotle powder
• ½ tsp onion powder
• ⅛ tsp cayenne pepper

Rub Directions:

1. In a small bowl, combine all ingredients and set aside.

Sweet Hickory Smoked BBQ Sauce

Sauce Ingredients:

     Single Batch of BBQ Sauce:

• 1 c Becca’s No Garlic Ketchup 
• ¾ c olive oil
• ¾ c agave syrup (to taste)
• ⅛ c low sodium soy sauce
• 2 Tbs molasses 
• 1½ Tbs hickory liquid smoke
• 1 Tbs bourbon whisky
• 1 Tbs onion powder
• 1 Tbs chili powder
• 1½ tsp salt (to taste)
• ½ tsp black pepper
• ½ tsp cayenne pepper (to taste)
• a pinch of cloves, ground

     I make large batches of BBQ sauce and freeze it in quart-sized containers. (Note: Be sure to use a  

     really large bowl!) Here is the conversion for a large batch of sauce:

     Large Batch of BBQ Sauce:

• 6 c Becca’s No Garlic Ketchup 
• 4½ c olive oil
• 3 c agave syrup (to taste)
• ¾ c low sodium soy sauce
• ¾ c molasses 
• ½ c hickory liquid smoke
• ½ c bourbon whisky
• 6 Tbs onion powder
• 6 Tbs chili powder
• 3 Tbs salt (to taste)
• 3 Tbs pineapple vinegar (optional)
• 1 Tbs black pepper
• 1 Tbs cayenne pepper (to taste)
• 1 tsp cloves, ground

Sauce Directions:

1. In a medium sized bowl, whisk all ingredients together and set aside. 

Additional (Recommended) Ingredients:

• 6 oz. pineapple juice (or apple juice)
• apricot or blackberry jam
• ground cloves

BBQ Ribs

Ribs Ingredients:

• 8 lbs. ribs (approximate weight, beef or pork)

Amazing Smoker Directions:

1. Set the smoker temperature to 250 F. Use a lower temperature (225 - 235 F) if the rib meat is sparse.
2. Rinse the ribs then pat dry with paper towels.  
3. Rub the ribs with a light coat of olive oil so the rub has something to stick to. You could also substitute mustard or sweet balsamic vinegar too if you want to add another layer of flavor.  
4. Rub the ribs with rib rub, patting the seasoning on in layers. This can be done 12-24 hours in advance of smoking. 
5. Smoke meat-side-UP for 2 hours. 
6. Mist the ribs every 30 minutes with pineapple juice diluted with water. I use a squirt bottle and that works well. 
7. Place the ribs meat-side-down on foil and pour BBQ sauce over the top. Wrap the ribs into the foil pouch and smoke meat-side-DOWN for another 75 – 90 minutes. 
8. Microwave about 1 cup of apricot jam. 
9. Unwrap the ribs and place meat-side-UP on the smoker. The juices in the foil are hot and messy, so be careful! 
10. Paint the apricot jam glaze over the ribs using a silicon brush. 
11. Smoke an additional 15 minutes. 
12. Remove the ribs from the smoker and allow to rest for 15 minutes. 
13. Cut and enjoy thoroughly! 

Juicy Oven Baked Ribs Directions:

1. Be sure to use a clean kitchen technique when handling meat, especially pork. 
2. Preheat the oven to 250 F.
3. Rinse the ribs and place them on baking sheets that have been lightly oiled or sprayed with PAM. Pat the ribs with paper towels until they are dry. 
4. Sprinkle on and rub in Rub-a-dub Rib Rub on all sides of the ribs. 
5. Place the ribs bone-side-up on the baking sheets and cover with aluminum foil (dull-side-up). 
6. Bake for 3 hours, then allow the meat to rest for about 5-10 minutes.
7. Preheat the BBQ grill.
8. Grill the ribs on low flame until they are slightly charred (about 10 minutes). Generously slather Sweet Hickory Smoked BBQ Sauce on all sides of the ribs. 
9. Serve while hot and enjoy thoroughly!

Fall-off-the-Bone BBQ Grill Directions:

1. Cut the ribs into (approximate) 6 inch strips.
2. Sprinkle on and rub in Rub-a-dub Rib Rub on all sides of the ribs.
3. With the membrane side down first, and not directly over the flame, grill each side for 20 minutes on low heat with the lid closed.
4. Remove from the grill and allow the meat to rest until it can be handled.
5. Slather all sides of the ribs with Sweet Hickory Smoked BBQ Sauce and double wrap each strip in aluminum foil. 
6. Grill the rib packets for 1½ hours on the lowest possible heat with the lid closed, and not directly over the flame. It is not necessary to flip or move the ribs. 
7. Remove from the heat and allow the meat to rest and cool slightly. 
8. Use caution to open the foil packet carefully over a pan. The juices are hot and will run. 
9. These are perfect, fall-off-the-bone ribs! Enjoy!

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