Ingredients
⅓ cup paprika
⅓ cup dark brown sugar
¼ cup kosher salt
2 tbsp mustard seed, crushed
1 tsp black pepper, freshly ground
2 tbsp garlic powder, granulated
1 tbsp dried oregano
1 tbsp whole coriander seed, crushed
1 tsp red pepper flakes
1 yellow onion, medium, grated
1½ cups ketchup
2 tbsp spicy brown mustard
⅓ cup dark molasses
¼ cup worcestershire sauce
¼ cup apple cider vinegar
¾ tsp liquid smoke, Wright’s or Colgin, hickory flavor
2 lbs pork ribs, whole rack, St. Louis–cut, roughly 11 to 14 bones each
¾ tsp liquid smoke, Wright’s or Colgin, hickory flavor
Preparation
Combine all herbs and spices together and grind them up to make a spice rub.
Combine all ingredients for the sauce and add 3 tablespoons of the spice rub. Place in a saucepan and mix.
Simmer on medium heat for 20 minutes or until thickened. Set aside.
Process the ribs first and remove any silver skin and excess fat.
Slice through the ribs to make 3 to 4 portions.
Using the spice rub, cover all sides of the ribs. Then, place each piece in ziploc or vacuum bags.
Once the bags are sealed, place them in the chiller for 12 hours.
Set your precision cooker to 165 degrees F and preheat until the water comes to exact temperature.
Place the ribs with the plastic bags in the water bath. Cover with foil or appropriate sized lid.
Cook for 12 hours.
After, take the ribs out of the bags and chill in a bowl of ice water.
Preheat your grill for 20 minutes at minimum. Place aluminum foil on grill grates.
Brush ribs with sauce and place them on the grill. Use the cover and cook ribs for 7 minutes or until sauce has become sticky.
Uncover, baste with sauce again, cover and cook for another 5 minutes.
Take ribs out and let them rest for 10 minutes.
Brush with sauce once more and serve. Enjoy!
