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Big Poppa's Tabasco Back Ribs

Big Poppa's Tabasco Back Ribs

Created By: Pitmaster Sterling Big Poppa Ball

  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Serves: 2 to 4

Ingredients

  • 2 racks of Smithfield Extra Tender Pork Back Ribs, membrane removed
  • 1 ½ cups Big Poppa Smokers’ Sweet Money Rub
  • 1 cup of coconut sugar
  • 1 cup apple juice in a spray bottle
  • 3 tsp. Of TABASCO® Sauce (as glue/to taste)
  • For Sauce/Glaze:
  • 1 (18oz.) bottle of Granny’s BBQ Sauce
  • 1 (10oz.) jar of TABASCO® Pepper Jelly

Directions

  1. Combine Squeal Rub and 1/2 cup brown sugar; season both sides of ribs with the rub. Let stand at room temperature for 20 minutes to let the rub melt onto the ribs.
  2. Heat grill or smoker for indirect cooking at 250°F. Add drained wood chips, if using. Place ribs, meaty side up, over a drip pan and cook for 3 hours, spraying with apple juice ever 1 ½ hours. Add wood chunks or charcoal to fire as needed to maintain 250°F. to 275°F.
  3. Combine BBQ sauce and hot sauce in medium saucepan. Cook and stir over medium heat until warm.
  4. Remove ribs from grill/smoker; brush lightly with heated sauce on both sides. Drizzle both sides of ribs with honey and sprinkle with remaining 3/4 cup brown sugar.
  5. Wrap each rack tightly with heavy duty aluminum foil. Return wrapped ribs to the grill/smoker and cook for 1 1/2 hours more over indirect heat.
  6. Remove ribs from foil and place back on the grill/smoker for 20 minutes. Brush with sauce during last 10 minutes. Let ribs stand 10 minutes before slicing to serve.
  7. 1. Heat grill or smoker for indirect cooking at 250ºF. Add wood chunks or charcoal to fire as needed to maintain temperature.
  8. 2. On cutting board, put ribs meat side up, use 1-2 tsp of TABASCO® as "glue" for the rub to stick to, just enough to thinly coat the meat. Note: Only use TABASCO® on the meat side, not the bone side.
  9. 3. Put down a thin layer of coconut sugar, pressing it into the ribs to make sure it sticks.
  10. 4. Liberally coat ribs with Sweet Money rub, press into the ribs to make sure it sticks.
  11. 5. Flip and repeat coconut/rub combo on bone side.
  12. 6. Flip back to meat side up, and let stand at room temperature for 20 minutes to let the rub "melt" onto the ribs.
  13. 7. Place ribs, meat side up, over a drip pan in smoker/grill at 250ºF - Spritz with apple juice every 30 minutes for the next 3.5 hours.
  14. 8. Begin preparing your sauce/glaze (recipe + directions below).
  15. 9. After cooking for 3.5 hours, baste with sauce. Continue cooking for 30 minutes.
  16. 10. Remove from smoker when ribs "bend" easily, or if probe/thermometer slides in with little/no resistance.
  17. 11. Let ribs stand for 10 minutes before glazing with more sauce/slicing to serve.
  18. 1. For Sauce/Glaze Recipe, combine TABASCO® Pepper Jelly and Granny’s Sauce in medium saucepan.
  19. 2. Whisk over low heat, warming to blend ingredients.
  20. 3. Once consistency/texture is smooth, remove from heat and set aside.
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