Hutchins BBQ co-owner and pitmaster Dustin Blackwell joins Good Day to make finger-licking-good BBQ ribs.
½ cup Salt
½ cup cracked black pepper (butcher grind)
½ cup paprika
¼ cup chili powder
¼ cup granulated garlic
Pint dark brown sugar
1 cup dark brown sugar
½ cup ketchup
¼ cup vinegar
¼ cup mustard
1. Remove slab from wrapper and place upside down (membrane side down).
2. If ribs are wet, dab with a paper towel to soak up excess water.
3. Apply rib rub very liberally on this side of the rib and be sure to cover the entire surface area evenly. Flip over and apply moderately, covering the whole rib.
4. Apply more rub on the bottom side to allow for some seasoning to come off as it is cooked on the metal rack.
5. Place into smoker and set the temp at 225. Cook thoroughly for 5-6 hours with the membrane side up the whole time.
6. Start checking at 5 hours. The internal temperature should reach 185 degrees. The meat should have a texture and dexterity of a medium-well steak. Not too tough, but not falling off the bone.
7. Remove from the smoker once the internal temperature is reached.
8. Let ribs sit 10-15 minutes in open air.
9. Apply BBQ sweet glaze moderately to the bottom side (non-membrane side) until there is a nice, glossy look.
10. Slice bones and serve!