Sauced Up No-Wrap Competition BBQ Ribs
feat. University of Que G.P.A. Sauce, Hickman’s Divine Swine Injectable Pork Marinade & Hickman’s Divine Swine Pork Rub
Sauced Up No-Wrap Competition BBQ Ribs
Rated 5.0 stars by 1 users
Category
BBQ
Cuisine
American
Servings
4-6
Prep Time
15 minutes
Cook Time
5-6 hours
feat. University of Que G.P.A. Sauce, Hickman’s Divine Swine Injectable Pork Marinade & Hickman’s Divine Swine Pork Rub
Author:Ricky Albright IG@iron_fire_cooking
Ingredients
- Hickman’s Divine Swine Injectable Pork Marinade
- Hickman’s Divine Swine Pork Rub
- University of Que G.P.A. Sauce
- 2-3 racks Baby Back Ribs
- 2-4 blocks of Cherrywood
- Meat Injector
- Aluminum Water Pan
- 6 cups Water
- 3 cups Apple Juice
- 1 cup Apple Cider
Directions
- Prepare grill or smoker to 225 °F for indirect cooking and add your cherry wood for smoking.
- Remove the fat membrane (silverskin) on the ribs by sliding a butter or dull knife under the membrane on the underside of ribs, then pulling off the membrane using paper towels to help grab and hold the thin layer. Trim off the ends, making a square uniformed shape.
- Inject Hickman’s Divine Swine Injectable Pork Marinade in between each rib in three to four points, then coat the entire outside of the ribs as your binder.
- Season both sides of the ribs liberally with Hickman’s Divine Swine Pork Rub.
- Place the ribs meat side up on your smoker or rib rack and smoke for 5-6 hours.
Mop on the G.P.A. Sauce at the 4-hour mark, and thereafter every 30 minutes
Test the ribs by picking up one end of the rack allowing the ribs to bend. If the meat cracks and starts to separate, they are finished.
- Allow the ribs to rest for 15 minutes and cut in between each rib bone for individual rib pieces.
