Chicken Fried BBQ Ribs
3.5-4 hours
This recipe keeps the balance of sweet, heat, and a perfect competition-worthy rib.
Ingredients
2 racks of St. Louis-style pork ribs
Yellow mustard or hot sauce (as a binder)
Texas Rib Grind (for the base layer)
Texas Sweet Grind (for the second layer)
½ cup butter (cut into pats)
½ cup brown sugar
¼ cup honey
¼ cup apple juice (for spritzing and wrapping)
Head Country Apple Habanero BBQ Sauce
Directions
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Remove the membrane from the back of the ribs.
Lightly coat the ribs with mustard or hot sauce as a binder.
Apply a base layer of Texas Rib Grind, then a second layer of Texas Sweet Grind for extra flavor and bark.
Let the ribs sit for 20-30 minutes while your smoker comes to 300°F.
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*wrap the ribs when the bark is set and you like to color… the longer they go in wrapped, the darker the ribs will look.
Place ribs meat-side up in the smoker at 300°F.
Spritz with apple juice every 45 minutes to keep them moist.
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Place two sheets of heavy-duty foil on a table.
Lay down butter pats, brown sugar, honey, and a little more Texas Sweet Grind.
Place ribs meat-side down onto the butter mixture.
Add a splash of apple juice, then wrap tightly.
Return to the smoker at 300°F for another 1.5 to 2 hours until the ribs are probe tender around 208-210
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Carefully remove ribs from the foil and place them back on the smoker.
Brush with Head Country Apple Habanero BBQ Sauce and let it set for 15-20 minutes until tacky.
For a competition-style finish, apply a second layer of sauce before removing from the smoker.
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Let ribs rest for 10-15 minutes, then slice and serve!
