2 Tbsp sweet smoked paprika 4 tsp ancho chili powder1 Tbsp freshly cracked black pepper 2 tsp dried thyme leaves4 medium chunks hickory wood, soaked in water for at least 2 hours or 4 cups hickory wood chips, soaked in water for at least 2 hours 1 Tbsp Dijon mustard1⁄2 tsp ground cuminFor the ribs, stir together the sugar, salt, smoked paprika, chili powder, regular paprika, onion powder, black pepper and thyme. Set aside.
Spread the dry rub all over each rack of ribs until completely coated. Make sure you press the dry rub into the meat. This is where your flavor is going to come from. Arrange the ribs in a rib rack, with all the racks facing the same direction. A rib rack has 8 slab compartments, looks like a rack of coat hangers and can be purchased at most barbecue stores.
Drain 2 chunks of hickory, place them on top of the charcoal and set the grate in place. For gas barbecues, place half of the hickory chips in a foil pouch and place the pouch directly on the heated side of the grill. Wait for the hickory to start to smoke. Once the ribs are on, it’s time to start working on the barbecue sauce. If you have a side burner this can be done outside. If you don’t, go inside and use your stove top to simmer your sauce. Combine all the ingredients in a small saucepan set over medium heat. Simmer for 20 to 30 minutes or until the sauce reaches a glaze consistency. Remove the saucepan from the heat and set aside to cool.
ChefRobRainford Salt, pepper, smoke. That’s it’s
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