Barbecue Championship Ribs by Ray “Dr. BBQ” Lampe
INGREDIENTS
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•2 slabs St. Louis-cut ribs (about 2-1/2 pounds each)
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•Ray's Supersweet Rib Rub (recipe below)
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•1 cup packed brown sugar
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•1/2 cup honey
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•1/4 cup butter, melted
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•1/4 cup Tiger Sauce or other pepper sauce that is not too vinegary
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•Thick and Rich Barbecue Sauce (recipe below)
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Ray's Supersweet Rib Rub
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•1/2 cup Sugar in the Raw
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•1/2 cup packed light brown sugar
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•1/2 cup kosher salt
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•3 tablespoons chili powder
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•1 tablespoon ground cumin
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•2 teaspoons black pepper
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•2 teaspoons onion powder
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•1 teaspoons garlic powder
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•1 teaspoon dried grated orange peel
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•1/4 teaspoon ground thyme
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•1/4 teaspoon cinnamon
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•1/4 teaspoon ground chipotle (or cayenne pepper)
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Thick and Rich Barbecue Sauce
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•1/4 cup butter
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•1 small yellow onion, finely chopped
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•3 garlic cloves, crushed
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•1 jalapeno, seeded and minced (leave the seeds in if you like it hot)
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•1/2 teaspoon celery seed
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•2 cups ketchup
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•1/2 cup cider vinegar
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•1/2 cup honey
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•1/3 cup yellow mustard
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•1/4 cup apple juice
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•2 tablespoons soy sauce
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•2 tablespoons Worcestershire sauce
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•1 tablespoon Louisiana hot sauce
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•1 tablespoon tomato paste
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•1 teaspoon liquid smoke (optional)
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•1/2 teaspoon salt
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•1/2 teaspoon black pepper
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