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Prep Time: 30 Minutes Cook Time: 295 Minutes |
Ready In: 325 Minutes Servings: 18 |
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Ingredients:
3 st. louie style pork ribs, 2.5 pounds each |
2 cups townline bbq rub (see recipe) |
2 cups townline bbq texas mop base (see recipe) |
1 cup store bought or townline bbq sauce (see recipe) |
Directions:
1. Lay the ribs on baking sheets and generously season with TownLine BBQ Rub on the top and bottom of the meat, shaking off any excess rub.
2. Preheat an indirect smoker or charcoal grill with hard wood lump charcoal to a temperature of 225 degrees. Once the grill is to temperature, add chunks of hickory or oak for smoke. Allow the wood to burn down to maintain your 225 degree temperature.
3. Place the ribs in the prepared smoker and close the cover. (For a home grill, add a little wood to the coals and offset the fire to one side of the grill and cover.) Do not touch for 1 hour.
4. Meanwhile, to make the Texas Mop Sauce, combine the TownLine BBQ Texas Mop Base with the TownLine BBQ Sauce. After one hour open the smoker and baste the ribs (meat side up) with a generous brush of Texas Mop Sauce and sprinkle evenly with TownLine BBQ Rub. Close the smoker and set a timer for 30 minutes and repeat the step. Continue to do this for 3 hours. Remove the ribs from the smoker and serve.
5. To reheat, baste the ribs with Texas Mop Sauce and put on a grill and cook over medium heat for approximately 15 minutes.
6. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
7. Townline BBQ Rub:
8. 1/2 cup paprika
9. 1/3 cup kosher salt
10. 1/4 cup sugar
11. 2 tablespoons mustard powder
12. 1/4 cup chili powder
13. 1/4 cup ground cumin
14. 2 tablespoons black pepper
15. 1/4 cup garlic powder
16. 1/2 tablespoon cayenne powder
17. Mix all the ingredients together in a bowl. Use immediately, or store the rub in a tightly sealed container for up to 3 months. Yield: approximately 2 cups.
18. Townline BBQ Texas Mop Base:
19. 4 cups canola oil
20. 1 cup apple juice
21. 2 teaspoons salt
22. 1 teaspoon black pepper
23. Combine the ingredients in a bowl. Yield: 5 cups.
24. Townline BBQ Sauce:
25. 1/4 pound butter
26. 1/2 cup minced garlic
27. 3/4 cup minced onion
28. 2 lemons, zested and chopped (zest only)
29. 5 tablespoons lemon juice
30. 4 1/3 cups ketchup
31. 1 cup tomato juice
32. 3/4 cup light brown sugar
33. 6 tablespoons molasses
34. 8 tablespoons Worcestershire Sauce
35. 1/2 cup chili powder
36. 4 tablespoons white vinegar
37. 1 1/2 tablespoons chipotle puree
38. 3 cups water
39. Pinch of salt
40. In a heavy bottom 5 quart saucepot, melt the butter over medium heat. Add the garlic and cook for 5 minutes. Add the onion and cook for an additional 5 minutes. Add the remaining ingredients, bring to a boil, lower to a simmer and cook for 30 minutes on low heat, stirring frequently not to burn. Remove from the heat and cool. Yield: 3 quarts.
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