I was so stoked when my name was announced as winning first place in the popularity vote at my neighborhood’s 3rd annual rib cook off competition!
My wife and I recently bought a new house and have gotten to know the neighbors. Last year was my first year to enter the competition. I did what any good Texan would do, and what I always do, and that’s to smoke up some awesome Texas style dry rubbed baby back ribs! Well, apparently that’s not how they eat ribs here in Wisconsin, because I came in dead last out of a dozen entries! It’s sauce, and lots of it here in Wisconsin.
So, this year I made my own sauce recipe and put sauce on the ribs. Yep….and lots of it! When in Wisconsin, do as the Wisconsinites do!
The plaque speaks for itself….they loved my ribs! And of course, it didn’t hurt that I smoked up some of my usual fall-off-the-bone tender ribs!
- 2 racks Baby Back Ribs
- 2 Tablespoons onion powder
- 2 Tablespoons ground cinnamon
- 2 Tablespoons salt
- 1 Tablespoon garlic powder
- 1 Tablespoon ground ginger
- 1 Tablespoon black pepper
- 1 cup tomato sauce (8 oz. can)
- 1/2 cup ketchup
- 1 Tablespoon Soy sauce
- 1 Tablespoon Teriyaki sauce
- 1/4 cup brown sugar
- 4 cloves fresh garlic (peeled & chopped)
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon red pepper (crushed)
- 1/2 teaspoon Grill Mates Chipotle & Roasted Garlic
- Rinse the ribs and remove the membrane on the back side of the ribs.
- NOTE: Starting near the middle of the rack, work the handle of a spoon under a weak spot of the membrane at the edge of the ribs. Work it loose, then pull it off in both directions.
- Mix all of the spice blend ingredients together in a spice shaker.
- Cover the entire surface of the ribs with a light coating or the spice blend and set aside.
Making the sauce:
- Add all ingredients and mix until smooth.
- Pour the mixture into a sauce pan and bring to a boil, then reduce to a simmer. Simmer covered, 10 to 15 minutes to blend flavors. Refrigerate for 30 minutes minimum.
- Set aside in the refrigerator.
Smoking the ribs:
- Prepare your smoker and maintain a temperature of 230° to 250° F. I used peach wood for these ribs, but you can certainly use your favorite wood instead.
- Once the smoker is ready, put the ribs on and close up the smoker. Turn the ribs over once after 1 hour.
- Once the internal temperature of the ribs reaches 160° F, remove the ribs from the smoker, and place each rack on a sheet of aluminum foil, (big enough to completely wrap the ribs).
- Generously spread the sauce on all surfaces of the ribs and tightly wrap in the aluminum foil. Place them back on the smoker and insert a meat thermometer into the rack. Close up your smoker.
- Once the internal temperature reaches 205° F, remove them from the smoker and leave them wrapped for 30 minutes.
- Remove from the foil and serve. You will have genuine fall-off-the-bone ribs!