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Photo credit: raphye Alexius

Photo credit: larry ohrburg

by melissA cooksTon



b Ac k


INGrEDIENtS 1 rack loin-back ribs, 1 3/4 to 2 pounds

4 tablespoons yazoos ultimate bbQ rub, or your favorite bbQ seasoning blend, divided

4 ounces yellow mustard, divided 2 ounces honey 1 to 2 ounces apple juice

2 ounces yazoos original mild sauce, or your favorite full-flavored bbQ sauce


  • 1.

    Preheat smoker to 250 degrees with charcoal. Place cherry wood or other fruit wood chunks on fire so they will smolder as charcoal burns.

  • 2.

    remove membrane from back of ribs (bone side). Trim excess fat from meat side of ribs. season back side with 1 tablespoon bbQ rub, then spread 1 ounce mustard over seasoning and rub in to form a paste. repeat on meat side of ribs.

  • 3.

    Place ribs in smoker meat side up. After 2 hours remove ribs from smoker and place on a sheet of foil large enough to create an envelope” around ribs. season both sides with 1 tablespoon bbQ rub and 1 ounce mustard, then place on foil bone side down.

  • 4.

    Drizzle honey over top of ribs, then fold foil to form envelope. Pour in apple juice and seal foil. return ribs to smoker for 2 hours or until ribs are tender.

  • 5.

    remove ribs from foil and glaze with bbQ sauce, then return ribs to cooker for 15 minutes for sauce to set,” then remove ribs and serve.

Melissa Cookston is the pitmaster for Yazoo’s Delta Q BBQ Team, one of the most successful BBQ teams in the country. She has won numerous awards, including the 2010 Memphis in May World Championship and the 2010 National BBQ Championship. She is a frequent guest and contributor on television and in magazines. You may read more about her or find more recipes, sauces and rubs at yazoosdeltaq.com.

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