BBQ RIBS
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4 ea rack of St. Louis Style Ribs -
1 ea Yellow Mustard
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1 ea Apple Cider Vinegar
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1 ea Whole Pickles, quartered
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1 ea Flavortown Mop BBQ Sauce
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1 ½ cup Kosher Salt
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½ cup Black Pepper, table grind
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½ cup Mustard Powder
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½ cup Paprika Smoked
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1 ½ cup Brown Sugar
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½ cup Celery Seed, ground
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¼ cup Cumin
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¼ cup Coffee, fine grind
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½ cup Chili Powder
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¼ cup Garlic, granulated
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1 ea head green Cabbage
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1 ea head purple Cabbage
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1 lg Carrot
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1 cup Mayo
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½ cup Sour Cream
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¼ cup Apple Cider Vinegar
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¼ cup Honey
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1 tbsp Lemon Juice
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2 tsp Celery Seed
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1 ea Salt & Pepper to taste
BBQ RIBS
Ingredients
Directions
- In a large bowl, add all rib rub ingredients and mix to combine.
- Transfer to a container and store until ready to use.
- For the dry ‘slaw mix, peel carrot and cut off ends. Cut into 3” sections and square off.
- With a knife or preferably a Japanese mandolin, slice into 1/16” pieces. Stack slices on top of each other and cut into a thin julienne.
- Soak in cold water until ready to use.
- Remove core from both the green and purple cabbage and cut into quarters.
- Set a Japanese mandolin to 1/8” and slice cabbage into long, thin strands. Be sure to rinse purple cabbage under cold water until the water runs clear to prevent it from bleeding and staining slaw mix.
- Mix green & purple cabbage with carrot until thoroughly combined. Set aside until ready to use.
- Add all of the coleslaw dressing ingredients to a large mixing bowl and mix to combine.
- Adjust seasoning with salt and pepper as needed. Keep refrigerated until read to use.
- Flip ribs over to expose back side and with a paper towel, grab the corner of the membrane attached to bones and peel back to remove. Remove from all racks.
- Add about a tablespoon of yellow mustard to all rib racks and rub into both sides evenly—this will act as a binder for the rub to stick to.
- Coat both sides of ribs generously with dry rub. Wrap ribs and refrigerate overnight.
- Preheat grill to 250℉ set up for indirect grilling.
- Wrap each rack of ribs in aluminum foil with about a tablespoon of apple cider vinegar and place on the grill on indirect side. Cook low and slow for 4-5 hours.
- In the meantime, make your Coleslaw by adding 1 cup of dry slaw mix into a mixing bowl and toss with 1-2 oz of dressing depending on how wet you like it.
- When ribs are tender but still attached to the bone, remove from grill, and increase heat to 400℉.
- Remove ribs from foil and place on direct heat to char, flipping and basting with FLAVORTOWN MOP BBQ SAUCE every 1-2 minutes.
- When ribs are glazed, remove from grill, cut into sections, and serve on a platter with more sauce for dipping, sides of Cole slaw and pickles.
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