4th of july baby back ribs for 13 people

Ingredients

• 8 racks baby back ribs
• 1 cup brown sugar
• 3 tablespoons paprika
• 3 tablespoons garlic powder
• 3 tablespoons onion powder
• 2 tablespoons black pepper
• 2 tablespoons salt
• 1 tablespoon cayenne pepper
• 3 cups barbecue sauce
• 1 cup apple juice
• 4 tablespoons butter
• 2 tablespoons Worcestershire sauce

Instructions

1. Remove the membrane from the back of each rib rack by sliding a knife underneath and peeling it away
2. Mix brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a bowl to create dry rub
3. Generously coat all sides of each rib rack with the dry rub and let sit for 1 hour at room temperature
4. Preheat smoker or grill to 225-250 degrees Fahrenheit
5. Place ribs bone-side down on grates and smoke for 3 hours without opening lid frequently
6. Mix barbecue sauce, apple juice, butter, and Worcestershire sauce in a saucepan
7. After 3 hours, wrap each rib rack in foil with some sauce mixture and continue cooking for 2 hours
8. Remove foil, brush remaining sauce on ribs, and cook uncovered for 1 more hour until meat pulls easily from bones
9. Let ribs rest for 10 minutes before slicing and serving

Notes

• Estimate 1 pound of ribs per person, so 13 pounds total - 8 racks should serve your group with leftovers
• Use a meat thermometer to check for doneness at 190-205 degrees Fahrenheit internal temperature
• Prepare dry rub ingredients the night before in an airtight container
• If using a traditional grill instead of smoker, create indirect heat zone and maintain consistent temperature
• Foil wrapping (the Texas Crutch) speeds cooking and keeps meat moist during middle portion
• Store leftover ribs in airtight containers in refrigerator for up to 4 days, or freeze for up to 3 months
• Reheat gently in 275 degree oven covered with foil to preserve moisture