Perfect Summer BBQ Recipe! | Chuds BBQ

ketchup

🥗Healthier: no-sugar-added ketchup

💰Cheaper: generic ketchup

Lower sugar content or budget-friendly option.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

More natural sweetener or cost-effective.

Pat the beef back ribs dry.

Trim any excess flap from the ribs if necessary.

Apply a heavy, even coating of chud rub to the ribs on both sides.

Let the ribs sit out while starting the fire to allow the salt to pull moisture and create a binder.

Start the grill with coals banked to one side, aiming for a temperature of about 300°F.

Place the ribs on the grill and let them smoke for about an hour.

In a saucepan, heat water and mix in corn starch to thicken the sauce.

Add apple cider vinegar, Worcestershire sauce, ketchup, molasses, hot sauce, and pineapple juice to the saucepan and bring to a simmer.

Once heated, stir in brown sugar, dry mustard, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne.

Whisk the sauce until smooth and let it simmer for a few minutes to thicken.

After an hour, check the ribs for bark set and wrap them in foil to continue cooking at 300°F for about 45 minutes.

Check the internal temperature of the ribs, aiming for around 205-208°F for tenderness.

Remove the ribs from the foil and let them cool for about 10 minutes.

Grill the ribs over high heat for a quick sear, about a couple of seconds on each side.

Sauce the ribs generously with the homemade barbecue sauce, including the underside.

Sear the sauced ribs for a few seconds to caramelize the sauce, being careful not to burn it.

Let the ribs rest for a few minutes before slicing them up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary