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1
Using 1 tablespoon of Tailgator's Rib Rub, evenly season the rack of ribs on both sides, Do not over-season; this may cause a crust on ribs.
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2
Allow seasoned ribs to rest covered in the refrigerator for at least 4 to 5 hours.
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3
According to your smoker's manufacturer's instructions, smoke the ribs concave side down for 2 hours and 45 minutes at 220 degrees F, using hickory wood.
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4
After the first hour of smoking, begin to spray ribs with basting liquid every half hour until cook cycle is finished.
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5
After the cook cycle, remove ribs, mop them with BBQ sauce and allow to rest.
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6
In a large foil pan place cooking racks on the bottom and fill with water just below the rack line.
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7
Place the ribs so the bones are vertical and layer them in the pan.
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8
Do not allow the meat side of the ribs to touch the walls of the pan.
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9
Place foil pan over medium-high heat and cook for 7 minutes.
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10
Remove ribs from the pan and place ribs on a medium-high grill and mop with BBQ sauce, turning frequently in order to not allow the sauce to burn.
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11
1 cup brown sugar
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12
1 cup kosher salt
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13
1 cup paprika
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14
3/4 cup garlic powder
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15
1/2 cup onion powder
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16
1/2 cup chili powder
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17
1/2 cup cayenne pepper
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18
1/4 cup dried oregano
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19
1/4 cup ground black pepper
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20
1/4 cup ground cumin
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21
Mix all above ingredients by hand.
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22
Store in an air-tight container.
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23
1/2 cup white vinegar
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24
2 tablespoons lemon juice
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25
2 tablespoons Worcestershire sauce
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26
2 dashes hot sauce
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27
Water
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28
Place first 4 ingredients in a labeled spray bottle.
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29
Add water to fill the spray bottle and shake to mix thoroughly.
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30
Refrigerate until ready to use.
