Competition Bar-B-Q Ribs

4 slabs pork loin back ribs

First Stage Dry Rub:
1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 Tbs onion salt
2 Tbs chili powder
1 Tbs cayenne pepper
1 Tbs black pepper
1 1/2 tsp dried oregano
1 1/2 tsp white pepper
1 tsp cumin

Second Stage:
1/2 cup apple juice per slab
1/2 cup grape juice per slab

Stage 3 Rub:
3/4 cup first stage rub
1/4 cup brown sugar

Finishing Glaze:
1 1/2 cups Big Bob Gibson Championship Red Sauce
or your favorite red sauce
1/2 cup honey

1 Raw Preparation: Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.

2 Preheat oven to 250 degrees. Generously apply first stage rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan and bake for 2 ¼ hours.

3 Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Mix the second stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hour.

4 Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes.

5 Remove ribs from oven and increase oven temperature to 350 degrees. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes.

Yield: 8 to 10 servings
Preparation time: 15 minutes
Cooking time: 4 hours and 25 minutes

Author: Chris L
Source: Sara Moulton Cooking Show