Master fall-off-the-bone BBQ pork ribs with this recipe tailored for restaurants and commercial kitchens. Includes smoking instructions and sauce tips.
Ingredients (Yields ~10 racks of ribs):
- 10 racks of pork ribs (St. Louis cut or baby back)
- 1 cup yellow mustard
- 1/2 cup brown sugar
- 1/4 cup paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons black pepper
- 2 tablespoons kosher salt
- 1 teaspoon cayenne pepper (optional)
- 2 cups BBQ sauce (for glazing)
Instructions:
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Prepare the Ribs:
- Remove the membrane from the back of the ribs. Rub with yellow mustard to help the seasoning stick.
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Season the Ribs:
- Mix brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Apply the rub generously to both sides of the ribs.
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Smoke the Ribs:
- Preheat smoker to 225°F (107°C). Place ribs in the smoker and cook for 3 hours.
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Wrap and Continue Cooking:
- Wrap ribs tightly in foil and return to the smoker for another 2 hours.
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Finish with Sauce:
- Unwrap ribs, brush with BBQ sauce, and smoke for an additional hour to set the glaze.
Tips:
- Scaling Up: Use commercial smokers to cook multiple racks at once.
- Sauce Options: Offer a variety of house-made BBQ sauces for a unique touch.
- Holding Option: Wrap ribs in foil and hold in a warming oven at 165°F for up to 1 hour.