Blue Collar BBQ Rib Recipe
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Dustin Rudd from Blue Collar BBQ - recipe from Malcom's Shop-A-Verrsary
Ingredients
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Killer Hogs Hot Rub (light coat)
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Heath Riles BBQ sweet rub (light coat)
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Swine Life Mississippi grind (medium coat)
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Killer Hogs Hot Rub (light coat)
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Heath Riles BBQ Sweet Rub (light coat)
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Swine Life Mississippi Grind (medium coat)
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Killer Hogs The BBQ Rub (light to medium coat)
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Butter (parkay squeeze or stick butter will work whichever you prefer)
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Honey
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Kosmos Q Cherry Apple Habanero Rib Glaze
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Brown Sugar
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Killer Hogs Vinegar Sauce
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Honey
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Killer Hogs Vinegar Sauce
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1/4 cup Killer Hogs Vinegar Sauce
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1/2 cup Killer Hogs The BBQ Sauce
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10oz Blues Hog Original Sauce
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1 TBSP Kosmos Q Cherry Apple Habanero Rib Glaze (can add more to taste of your liking)
Rubs Bottom Side
Rubs Top Side
In The Wrap (Meat Side)
In The Wrap (Bone Side)
Glaze
Directions
Light smoker and bring up to 275 degrees
Season back side of ribs using recipe above in order
Let the ribs sweat until the rub is completely wet and flip over
Season the top side of the ribs using the recipe above in order
Let the ribs sweat until the rub is completely wet
Put the ribs on the cooker and cook until the rub tacks up (*finger test- if you can rub your finger across the rib and the rub does not smudge, then they are ready to wrap)
Cook the ribs until they are tender (*tenderness test -take a thermometer or a toothpick, and probe in between the bones. There should be little to no resistance like probing room temperature butter.)
Wrap the ribs using the above recipe in order with the meat side down in the foil.
Pull ribs from the wrap and put them back on the cooker for 5 minutes to dry rib back out from being wrapped.
Pull ribs off of the cooker and sauce ribs.
Put ribs back on the cooker for 5-10 minutes to set sauce.
Once sauce is set pull the ribs back off of the cooker and sauce one more time (you don't have to do this step but I prefer a double glazed rib)