TABASCO & SWEET MONEY LOIN BACK RIBSPosted on Wednesday, June 20th, 2018 |
Using only 4-ingredients Big Poppa has created a balanced flavor profile with his Sweet Money Tabasco Loin Back Rib recipe. Big Poppa Smokers Sweet Money Championship Rub brings sweet and savory undertones while Tabasco brings a light touch of heat. You can use any store bought BBQ sauce for this recipe; however, Big Poppa’s special blend of Granny’s BBQ Sauce & Tabasco Pepper Jelly will give you the best tasting results.
Big Poppa is all about flavor. Smoke adds great flavor, but the key is to create a balanced flavor where smoke is a main ingredient, but it’s not dominant. That’s where this recipe comes in. The featured ingredients offer a balanced flavor profile that pairs well with smoke. Get your taste buds ready for a flavorful rack of ribs – no foil needed.
Course: Main Dish Cuisine: American Prep Time: 20-30 min Cook Time: 4 hrs Servings: 12-15
4 racks Smithfield Loin Back Ribs
1 bottle Tabasco Original Red
1 bottle Big Poppa Smokers Sweet Money Championship Rub
SAUCE INGREDIENTS
1 bottle Granny’s BBQ Sauce
1 jar 10oz Tabasco Hot Pepper Jelly
2 tablespoons Tabasco Original Red
Preheat grill, smoker, or oven to 250F
Remove ribs from packaging
Pull membrane off the bottom/bone side of ribs (use a paper towel to get a good grip)
Sprinkle both sides of the ribs with Tabasco Original Red (will act as a “glue” for the rub) – the more Tabasco you use the more heat your ribs will have
Coat ribs thoroughly with Big Poppa Smokers Sweet Money Championship Rub (to taste)
Let the rub/salt “sweat” into the ribs until they are shiny, about 5 minutes
Put ribs into the smoker (indirect heat) – cook for 3.5 to 4 hours
While the ribs are cooking, make the sauce
In a small saucepan, combine 1 bottle of Granny’s sauce, a jar of Tabasco HOT Pepper Jelly, and 2 teaspoons of Tabasco Original Red
Mix the sauce ingredients together over medium/high until the sauce starts to bubble. Reduce heat and simmer for a few minutes. Stir to avoid burning
Set sauce aside (will use for basting on smoker/plating later)
After 3.5 hours, check ribs for the desired tenderness
Rib racks should have good “bend” in them, but should not be falling off the bone. The meat should be pulling back from the end of the bones. You can also test the doneness with a kebab skewer – if the skewer slides in and out smoothly with little resistance, ribs should be done
Remove ribs from smoker
Baste both sides of ribs with sauce
Put the sauced ribs back into the smoker to “set” the sauce for about 5 minutes
Pull ribs from the smoker, rest for 5-10 minutes
Add more sauce (to taste)
Slice and serve
