Spiced Smoked Ribs with Orange Soda Sauce

Name: Spiced Smoked Ribs with Orange Soda Sauce
Cuisine: American
Ingredients: 1 cup Kosher Salt; 1/4 cup White Sugar; 2 tbsp Tumeric Powder; 2 tbsp Lemon Pepper; 1 tbsp Ginger Powder; 1 tsp Garlic Powder; 1 tsp Mustard Powder; 1/2 tsp Celery Salt; 1 dash Cayenne Powder; 1 cup Ketchup; 1 cup Orange Soda; 1/3 cup White Sugar; 1/3 cup Fresh Lemon Juice (strained); 1 tbsp Spice Rub; 1 tbsp worcestershire Sauce; 1 tsp Ground Black Pepper; 1 dash White Pepper; 2 racks St. Louis Spare Ribs; 1 tbsp Olive Oil; 8 oz Orange Soda; 1/2 stick Butter

Dan Krause @cook_3272239

Chattanooga, Tennessee

I wanted a rib recipe that did not rely on paprika as the main spice component and this is what I came up with.

Dan Krause @cook_3272239

Chattanooga, Tennessee

I wanted a rib recipe that did not rely on paprika as the main spice component and this is what I came up with.

Saved

Ingredients

Spice Rub
1 cupKosher Salt
1/4 cupWhite Sugar
2 tbspTumeric Powder
2 tbspLemon Pepper
1 tbspGinger Powder
1 tspGarlic Powder
1 tspMustard Powder
1/2 tspCelery Salt
1 dashCayenne Powder
Orange Soda BBQ Sauce
1 cupKetchup
1 cupOrange Soda
1/3 cupWhite Sugar
1/3 cupFresh Lemon Juice (strained)
1 tbspSpice Rub
1 tbspworcestershire Sauce
1 tspGround Black Pepper
1 dashWhite Pepper
Ribs
2racks St. Louis Spare Ribs
1 tbspOlive Oil
8 ozOrange Soda
1/2 stickButter

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Steps

1

The night before you cook your ribs, prepare the spice rub, ribs, and sauce.
2

First combine all the ingredients for the spice rub in a small sealable container.
Note: A little bit of cayenne pepper goes a long way. Use more or less to achieve desired heat level.
3

With the lid on, shake vigorously to combine all the ingredients.
Note: Old take out containers work great for this.
4

Rinse the ribs under cold water to remove any unwanted bits.
5

Pat dry each rack with a paper towel. Ensure the ribs are thoroughly dry.
6

Using the tip of a knife, pull up a small piece of the membrane on the back of the ribs. Then use your fingers and a paper towel to pull off and remove the membrane.
7

Trim any excess fat from the ribs.
8

Cut racks in half if necessary to fit the ribs into your smoker.
9

Drizzle a very small amount of olive oil (canola or vegetable also works) on the ribs. Use your fingers to spread the oil to evenly coat the front and back of the ribs.
10

Sprinkle the ribs with the spice rub. Use your hands to spread and massage the rub into the meat.
11

Wrap each rib portion in plastic wrap and store in the refridgerator over night.
12

For the sauce: Combine all the sauce ingredients in sauce pan over low to medium heat.
Note: White Pepper can add quite the heat factor, use cautiously.
13

Simmer sauce over low heat stirring occasionally, until it has thickened, approximately 20 minutes. This sauce will not be a very thick sauce.
14

The next day (about 5 to 6 hours prior to eating) light off your smoker to achieve 200 to 250°F. The Minion method of loading unlit charcoal and topping it with a thin layer of well lit charcoal and a few large chunks of hardwood for smoke (hickory or fruit woods are a good choice) works well for this. If you do use this method, be prepared to throttle your dampers to an almost closed position.
15

Once your smoker is up to temperature, place your ribs inside the smoker and evenly space them out. Cook like this for about 3 hours. If your smoker is closer to 200 F, smoke for the full 3 hours. If your smoker settles out around 250 F, cook for about 2 to 2 1/2 hours. There is no need to baste, spray, or mess with your ribs during this time.
16

After the first phase of cooking, remove ribs from the smoker. They should have a golden color and an aromatic and meaty smell.
17

Place a rib portion in the middle of a large piece of tin foil. Form a small boat with the foil to hold liquids.
18

Add about 3 slices/pats of butter to the top of the ribs and pour in about 2 ounces of orange soda on and around the ribs.
19

Close the foil securely around the ribs. Rolling the top seam down to the rib and folding in the sides works well.
20

Repeat steps 17 thru 19 for each rib portion.
21

Return the foiled ribs to the smoker.
22

Cook for an additional 1 to 2 hours. If your smoker is around 200 F, go for the full 2 hours. If your are cooking at closer to 250 F, only cook for 1 hour.
23

After the second phase of cooking, remove the ribs from the smoker.
24

Remove the ribs from the foil. Be carefull, as the ribs will be very tender and may start to fall apart on you.
25

Brush the front and back of each rib portion with the orange soda sauce.
26

Return unwrapped and sauced ribs to the smoker. Cook for an additional 30 to 45 minutes. Brush on a second layer of sauce on top of the ribs after about 15 to 20 minutes.
27

The ribs are considered done when you can pull apart 2 bones and the meat tears aways easily. Once the ribs are done, remove them from the smoker and let sit at room temperature for about 5 to 10 minutes to let them set.
28

Slice the ribs into 3 bone portions. This seems to be about right for each person. Additionally, 3 bone segments reheat better (less tendency to dry out) than single bone portions.
29

Serve and enjoy. Let guest add more sauce as desired.