ROBERT’S RIBS

HOW TO MAKE IT

1) Make the sauce. Mix the ketchup, vinegar, Dijon mustard, brown sugar, cayenne pepper, and

salt and black pepper in a bowl. Transfer to a thick-bottomed saucepot over medium-low heat.

Allow the sauce to warm and mix over the heat for 10–15 minutes, stirring throughout. Remove

and cool.

2) Make the spice rub. In a bowl, mix the salt, ground mustard, paprika, black pepper, cayenne

pepper, white pepper, seafood seasoning, and cumin together with a spoon. After mixing, keep

dry and covered.

3) Prep the ribs. Remove the silver skin from the bottom side of the ribs. Then evenly rub each

rack with ¼ cup of the spice rub on top and bottom. Wrap each rack in plastic wrap and keep

overnight in the refrigerator or cooler.

4) Heat a smoker with pecan or other fruit wood, bringing it to 165 degrees and maintaining

temperature. Once the temperature is obtained, remove the plastic and place the ribs in the

smoker for 4 hours, keeping for doneness at this point. The ribs should be cooked, but not falling

off the bone.

5) Remove the ribs from the smoker and glaze each rack with ½ cup of the BBQ sauce. Then

return to the smoker for 30–40 minutes. Again, remove and glaze with additional ½ cup sauce

and finish for a final 20 minutes. After the second glaze and final cooking, remove the ribs from

the smoker. Allow to rest for 5 minutes, and then cut into single or double bone sections and

serve.