Recipe adapted from Dr. BBQ. You can find more recipes in Dr. BBQ’s new cookbook, Flavorize.
The surprise here is all of the flavor next to the bone from the flavorful injection. Macaroni and cheese and collard greens will go very well on this table.
A half hour before you plan to cook, peel the membrane off the back of the ribs and cut the flap of meat across the bone side off. Trim any excess fat.
Using a kitchen injector, inject the ribs in between the bones from both ends until all of the injection liquid has been used up. Season the ribs liberally on both sides with the rub. Refrigerate them until needed.
Set the EGG for indirect cooking (with convEGGtor) at 275°F/135°C, using a small amount of applewood for flavor. Place the ribs meaty-side up on the EGG and close the dome. Cook them for 2 hours. Flip the ribs over and cook them for another hour.
Lay out two large double-thick sheets of heavy-duty aluminum foil. Lay a slab of ribs on each, meaty-side up. As you begin to fold the foil up around the ribs, add 1⁄4 cup (60 ml) of the apple juice to the bottom of each package. Continue folding the foil up around the ribs, closing it into a package. Return the rib packets to the EGG for 1 hour, or until the ribs are tender when poked with a toothpick.
Remove the ribs from the foil and place them back on the EGG meaty-side up. Cook them for 15 minutes more, until the ribs are firmed up. Place the ribs meaty-side down on a cutting board and use a sharp knife to cut through the slab completely at each rib. To serve, flip the ribs over, reconstructing the slabs on a platter.
Makes 4 to 6 servings
Secret Apple Juice Injection Instructions
In a medium bowl, combine the apple juice, raw sugar, salt, mustard, soy sauce, and cayenne. With a fork or whisk, mix everything until well blended. Cover and refrigerate the mixture for up to 1 week.
Makes about 2 cups (480 ml)
Barbecue Rub #34 Instructions
In a small bowl, combine the salt, brown sugar, paprika, chili powder, granulated onion, granulated garlic, and pepper. Mix them well until fully blended. Store in an airtight container in a cool dry place for up to 2 months.
Makes about 3⁄4 cup (165 g)