Matt’s Eagle Ribs 2009

Meat Ingredients

  • 3?racks Spare Ribs ? St. Louis cut

Basic Directions

  • Heat Smoker using favorite rig and fuel source
  • Prep ribs as desired
  • Rib Paste, recipe follows
  • Basting Spray, recipe follows
  • Foil Packets, recipe follows
  • Barbeque Sauce, recipe follows

Smoke @ 225 – 275 degrees F on your favorite RIGGGGGG.

Spread ribs evenly with Spice Paste.

Place the ribs in the cooker and cook indirect bone down for 3 hours, spray with basting sauce every 30 minutes or so.

After 3 hours, tear off 4 large sheets of aluminum foil.? Place 1/4 of the foil packet mixture on the foil, top with a rack of ribs meaty side down, and wrap in the foil, crimping to seal securely. Repeat for the remaining ribs.

Place the wrapped ribs back in the cooker, and cook for about 90 minutes ? until bones are showing nicely!

Remove the wrapped ribs from the cooker and carefully remove from foil packets.

Coat heavily with BBQ sauce. Place back in the BBQ bone up for 15 ? 20 ?minutes, flip over, brush with additional sauce then continue to cook for an additional 15 – 20 minutes.

Remove ribs to cutting board. Cut the ribs from the racks and brush the exposed sides with the remaining barbeque sauce if desired.

What to drink: Lots of Beer

Rib Paste:

  • 1/2 cup mustard
  • 1/2 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup chili powder
  • 2 tablespoons garlic salt
  • 2 tablespoons dark brown sugar

Combine all ingredients in a bowl, reserve, refrigerated, for later use.

Basting Spray:

  • 1 cup apple juice
  • 1 cup water
  • 1/4 cup cider vinegar

Combine all ingredients in a spray bottle.

Foil Packet Mixture (divide evenly between foil packets):

  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup honey
  • 1/2 cup apple juice
  • 1 cup softened butter

Combine all ingredients in a bowl, reserve, refrigerated, for later use.

Barbecue Sauce:

  • 1 cup favorite BBQ sauce
  • 1/4 cup apricot jelly
  • 1/4 cup honey
  • 1/2 cup water

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