{"product_id":"4th-of-july-baby-back-ribs-for-13-people","title":"4th of july baby back ribs for 13 people","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e8 racks baby back ribs\u003c\/li\u003e\n\u003cli\u003e1 cup brown sugar\u003c\/li\u003e\n\u003cli\u003e3 tablespoons paprika\u003c\/li\u003e\n\u003cli\u003e3 tablespoons garlic powder\u003c\/li\u003e\n\u003cli\u003e3 tablespoons onion powder\u003c\/li\u003e\n\u003cli\u003e2 tablespoons black pepper\u003c\/li\u003e\n\u003cli\u003e2 tablespoons salt\u003c\/li\u003e\n\u003cli\u003e1 tablespoon cayenne pepper\u003c\/li\u003e\n\u003cli\u003e3 cups barbecue sauce\u003c\/li\u003e\n\u003cli\u003e1 cup apple juice\u003c\/li\u003e\n\u003cli\u003e4 tablespoons butter\u003c\/li\u003e\n\u003cli\u003e2 tablespoons Worcestershire sauce\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003eRemove the membrane from the back of each rib rack by sliding a knife underneath and peeling it away\u003c\/li\u003e\n\u003cli\u003eMix brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a bowl to create dry rub\u003c\/li\u003e\n\u003cli\u003eGenerously coat all sides of each rib rack with the dry rub and let sit for 1 hour at room temperature\u003c\/li\u003e\n\u003cli\u003ePreheat smoker or grill to 225-250 degrees Fahrenheit\u003c\/li\u003e\n\u003cli\u003ePlace ribs bone-side down on grates and smoke for 3 hours without opening lid frequently\u003c\/li\u003e\n\u003cli\u003eMix barbecue sauce, apple juice, butter, and Worcestershire sauce in a saucepan\u003c\/li\u003e\n\u003cli\u003eAfter 3 hours, wrap each rib rack in foil with some sauce mixture and continue cooking for 2 hours\u003c\/li\u003e\n\u003cli\u003eRemove foil, brush remaining sauce on ribs, and cook uncovered for 1 more hour until meat pulls easily from bones\u003c\/li\u003e\n\u003cli\u003eLet ribs rest for 10 minutes before slicing and serving\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eEstimate 1 pound of ribs per person, so 13 pounds total - 8 racks should serve your group with leftovers\u003c\/li\u003e\n\u003cli\u003eUse a meat thermometer to check for doneness at 190-205 degrees Fahrenheit internal temperature\u003c\/li\u003e\n\u003cli\u003ePrepare dry rub ingredients the night before in an airtight container\u003c\/li\u003e\n\u003cli\u003eIf using a traditional grill instead of smoker, create indirect heat zone and maintain consistent temperature\u003c\/li\u003e\n\u003cli\u003eFoil wrapping (the Texas Crutch) speeds cooking and keeps meat moist during middle portion\u003c\/li\u003e\n\u003cli\u003eStore leftover ribs in airtight containers in refrigerator for up to 4 days, or freeze for up to 3 months\u003c\/li\u003e\n\u003cli\u003eReheat gently in 275 degree oven covered with foil to preserve moisture\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":45743637233761,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/4th_of_july_baby_back_ribs_for_13_people.jpg?v=1782776975","url":"https:\/\/www.pantribot.com\/products\/4th-of-july-baby-back-ribs-for-13-people","provider":"PantriBot","version":"1.0","type":"link"}