Char-Broil® All-Star Danielle “Diva Q” Dimovski is an award-winning competitive BBQer, so when she says ‘rub,’ we say ‘how high’?!
Seriously, this is one woman who knows how bring the best out of a rack of ribs, and all of that experience has been distilled into an especially fine recipe. Ribs are a bone-picking good treat–they’re versatile and so much fun to eat, and this incarnation is a perfect blending of brown sugar and apple sweetness paired with sauce that you can make as hot (or not) as you like it.
Diva Q’s Recipe Tips:
- Remove thin membrane from the bone side of the ribs. This allows the smoke and seasonings to penetrate the meat.
- Spritz ribs with apple juice every half hour to help them stay moist and to add layers of flavor.
- Rest ribs for 10 minutes after cooking to allow meat juices to redistribute.
- Slice ribs meat side down to make it easier to cut for presentation.
Diva Q's recipe for Memphis Rub Ribs produces perfectly done ribs right on your grill.
- 2 racks St. Louis Cut ribs
- Pork and Chicken Dry BBQ Rub
- 2 tablespoons yellow mustard
- 1 1/2 cups apple juice
- 1 cup brown sugar
- 1 cup apple juice (reserved for spray bottle)
- 4 tablespoons hot sauce
- Your favorite BBQ sauce
- Preheat the grill for indirect cooking, lighting just one side of the grill, to 225°F.
- Rinse the ribs under cool water and pat dry.
- Pull the membrane from the bone side of the ribs. To remove membrane, start by inserting your finger under membrane in the middle of the rack. With fingers, work a section loose. Grip membrane with paper towel and peel off.
- Coat ribs thinly with yellow mustard.
- Sprinkle each rack of ribs with 2-3 tablespoons of Diva Q's Pork and Chicken Dry Rub. Rub in the spices to cover both sides.
- Place 1 cup of hickory wood chips into a smoker box or packet made from heavy duty foil (pierced with holes to allow smoke to come out).
- Place ribs on the unlit side of grill, meatier side up. Close lid.
- After 45 minutes, open grill and spritz meat with spray bottle filled with apple juice.
- Replenish smoker box and refill with an additional 1 cup wood chips or replace packet filled with wood chips. Close lid. Repeat this step after an additional 45 minutes.
- Approximately 1 ½ hours after start time, remove ribs. Lay out a large piece of foil 2 1/2 times the length of the ribs. Fold over to create two layers. Place ribs on the foil meatier side down. Pour ¾ cup apple juice over the ribs. Crumble ½ cup brown sugar over the ribs. Sprinkle 2 tablespoons hot sauce on the ribs. Seal the foil package tightly to ensure the juices stay in. Return ribs to the grill.
- Increase temperature of the grill to 275°F.
- After ¾ to 1 hour in the foil, check for tenderness. The rib bones should be showing and the meat should be fork tender. Keep checking every 15 minutes until they are tender.
- CAREFULLY take ribs out of foil, discarding the juices.
- Increase grill temperature to 300°F.
- Place ribs back on grill for 10 minutes and generously brush on your favorite BBQ sauce.
- Take ribs off cooker and let them rest for 10 minutes.
- Slice cleanly between each set of bones by cutting the ribs meat side down. Serve with additional BBQ sauce on the side.