Both the rub and the sauce are from scratch and recipes I found online, not original with me. The nice thing about that is you can add and subtract until you find what you like. I use this on Baby Back Ribs. People always love 'em. Has a nice kick but might be a bit spicy for some. If so back off on the cayenne and Louisiana hot sauce.
FOR THE RUB
4 teaspoons paprika
2 teaspoons salt
2 teaspoons fresh ground black pepper
1 teaspoon cayenne
Prepare the ribs by removing the membrane from the underside of the ribs. A paper towel works well for this. Trim off any loose fat or meat. Let the ribs warm to room temp before applying the rub. Season ribs on both sides with the rub about an hour before putting on the grill at 260°
FOR THE SAUCE
2 cups finely chopped onions
2 cloves minced garlic
1 cup red wine vinegar
1/4 cup yellow mustard
1/2 cup of packed brown sugar
1/2 teaspoon Louisiana hot sauce
Mix all of the above ingredients then finally add 2 cups of ketchup.
Bring to medium-high heat then reduce to simmer.
After the ribs have been in the smoke for 3-4 hours start saucing the ribs every 20 minutes until they are ready. I start on the bone side and apply two coats. Then I flip the ribs and apply multiple coats to the top surface until they are done. You can see in the pictures below that the sauce is very thick. Many times I have heard the comment: "These are the best ribs I have ever had."
