Rusty's BBQ Ribs
Recipe created by Chef Rusty Johnson of Rusty's BBQ
- 2 slabs Johnston’s Pork Ribs Baby Back Ribs or Spareribs (baby back ribs for more traditional)
- 1 cup white vinegar
- 1 cup water
- ½ cup ketchup
- 3 tablespoons paprika
- 2 tablespoons garlic powder
- 1 tablespoon course ground black pepper
- 1 tablespoon chili powder
- 1 tablespoon raw sugar
- 1 tablespoon celery seed
- ½ tablespoons dried oregano
- ½ tablespoon dried thyme
- 1 teaspoon mustard seed
- 1 teaspoon coriander seed
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon all spice
- pinch ground coriander
- Pinch of ground coriander
- Rub - Mix all dry rub ingredients in a coffee or spice grinder. Pulse a couple times to break down the full seeds. Rub consistency should NOT be smooth.
- Mop Sauce - Mix water, vinegar, 2 tablespoons of rub, and ketchup together and let sit for 20 minutes for ingredients to blend in.
- Baste ribs 30 mins with mop sauce before cooking.
- Heat up your BBQ for indirect cooking. That means not above your heat source. We want the temperature of the BBQ to be 325°F-350°F. No smoke wood required as we want the smoke flavor to come from the burning juices.
- Place the ribs in the BBQ and baste again. Cook your ribs for approximately 1-1.5 hours. You will baste and flip your ribs every 15 minutes.
- After 1-1.5 hours of cooking, the meat should be retracting from the bone at the tips, and ¼-inch of bone should be showing. Once this happens, remove the ribs from the grill.
- Wrap the ribs in aluminum foil with approximately ½ cup of rib mop in the bottom. Wrap your ribs tight to braise on the BBQ. If any room is left in the wrap, it will steam the meat which we don’t want.
- Once the ribs hit an internal temperature of 200°F, remove the meat from the wrap and let them rest a minimum 10 minutes. Once ready, hit the ribs with the mop and drippings reserved from the wrap one last time and heavily apply the rib rub again.
- Cut ribs individually and serve!