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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.
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2
Preheat an indirect smoker or charcoal grill with hard wood lump charcoal to a temperature of 225 degrees.
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3
Once the grill is to temperature, add chunks of hickory or oak for smoke.
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4
Allow the wood to burn down to maintain your 225 degree temperature.
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Place the ribs in the prepared smoker and close the cover.
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(For a home grill, add a little wood to the coals and offset the fire to one side of the grill and cover.)
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Do not touch for 1 hour.
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Meanwhile, to make the Texas Mop Sauce, combine the TownLine BBQ Texas Mop Base with the TownLine BBQ Sauce.
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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.
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Close the smoker and set a timer for 30 minutes and repeat the step.
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Continue to do this for 3 hours.
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Remove the ribs from the smoker and serve.
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13
To reheat, baste the ribs with Texas Mop Sauce and put on a grill and cook over medium heat for approximately 15 minutes.
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14
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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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.
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1/2 cup paprika
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1/3 cup kosher salt
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1/4 cup sugar
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2 tablespoons mustard powder
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1/4 cup chili powder
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1/4 cup ground cumin
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2 tablespoons black pepper
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1/4 cup garlic powder
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1/2 tablespoon cayenne powder
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Mix all the ingredients together in a bowl.
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Use immediately, or store the rub in a tightly sealed container for up to 3 months.
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Townline BBQ Texas Mop Base:
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4 cups canola oil
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1 cup apple juice
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2 teaspoons salt
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1 teaspoon black pepper
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Combine the ingredients in a bowl.
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Townline BBQ Sauce:
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1/4 pound butter
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1/2 cup minced garlic
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3/4 cup minced onion
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2 lemons, zested and chopped (zest only)
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5 tablespoons lemon juice
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4 1/3 cups ketchup
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1 cup tomato juice
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3/4 cup light brown sugar
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6 tablespoons molasses
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8 tablespoons Worcestershire Sauce
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1/2 cup chili powder
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4 tablespoons white vinegar
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1 1/2 tablespoons chipotle puree
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3 cups water
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Pinch of salt
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In a heavy bottom 5 quart saucepot, melt the butter over medium heat.
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Add the garlic and cook for 5 minutes.
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Add the onion and cook for an additional 5 minutes.
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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.
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Remove from the heat and cool.
