🛒 INGREDIENTS
For the Ribs
- 2 full racks St. Louis-cut or baby back pork ribs (4–5 lbs total)
- ¼ cup yellow mustard (binder – optional but helps rub stick)
Dry Rub (makes ~¾ cup – store extra)
| Ingredient | Amount | Notes |
|---|---|---|
| Dark brown sugar | ¼ cup | Caramelizes & balances heat |
| Kosher salt | 2 tbsp | |
| Coarse black pepper | 1 tbsp | |
| Smoked paprika | 1 tbsp | Smoky color |
| Garlic powder | 1 tbsp | |
| Onion powder | 1 tsp | |
| Ground ghost pepper | ½ tsp | DANGER ZONE – start with ¼ tsp if unsure |
| Cayenne pepper | ½ tsp | Backup heat |
| Ground mustard | 1 tsp | Brightens flavor |
“Blood” Glaze (last 10 min)
- ¾ cup sweet BBQ sauce (e.g., Sweet Baby Ray’s)
- 2 tbsp beet juice (canned beets – liquid only) OR 4 drops red food coloring
- 1 tbsp honey
- 1 tsp apple cider vinegar
- ¼ tsp ghost pepper powder (optional – for glaze kick)
Spritz (optional, for moisture)
- 1 cup apple juice in a spray bottle
🔥 EQUIPMENT
- Smoker or grill (charcoal/gas) set for indirect heat
- Aluminum foil
- Spray bottle
- Instant-read thermometer
- Basting brush
- Heat-proof gloves
📋 STEP-BY-STEP
0. PREP (15 min)
- Remove membrane: Flip racks bone-side up. Slide a butter knife under the thin membrane at the 3rd bone, grab with a paper towel, peel off in one sheet.
- Pat dry with paper towels.
- Slather both sides with thin layer of yellow mustard.
- Season generously with dry rub (use ~⅓ cup per rack). Press into meat. Let sit 30 min at room temp (or overnight in fridge for deeper flavor).
1. SMOKE PHASE (1 hr 15 min)
- Preheat smoker/grill to 250°F (120°C) – indirect heat (coals on one side, ribs on the other).
- Wood: Hickory + cherry (or apple) for sweet-smoky balance.
- Place ribs bone-side down on grates.
- Smoke 1 hour.
- Spritz every 20 min with apple juice to keep moist.
- Target internal temp: ~170°F (77°C) after 1 hr.
2. TEXAS CRUTCH (45 min)
- Lay out 2 large sheets of foil per rack.
- Place rack meat-side down on foil.
- Add 2 tbsp apple juice + 1 tbsp honey to the packet.
- Wrap tightly (double-fold edges).
- Return to grill 250°F, 45 min.
- Temp will climb to 195–200°F (90–93°C) – perfect for tender bite.
3. GLAZE & FINISH (15 min)
- Make Blood Glaze: Warm all glaze ingredients in a small pot or microwave. Stir until glossy.
- Unwrap ribs carefully (steam is HOT).
- Brush meat side heavily with glaze.
- Crank heat to 325°F (165°C) – move ribs directly over coals/flame for 5–7 min per side to set glaze and char.
- Watch for flare-ups!
- Final internal temp: 200–203°F (93–95°C). Rest 10 min tented in foil.
🩸 SERVING
- Slice between bones.
- Drizzle extra warm glaze for “blood drip” effect.
- Garnish: Sprinkle pinch of ghost pepper powder + chopped parsley “mold.”
- Cooling Agents (mandatory!):
- Ranch “holy water” dip
- Ice-cold milk or pineapple chunks
⚠️ HEAT SAFETY
- Ghost pepper = 1M+ Scoville. Wear gloves when handling powder.
- First-timers: Use ¼ tsp in rub, skip in glaze.
- Milk > water for heat relief.
🥶 MAKE-AHEAD
- Rub ribs 24 hrs ahead → fridge.
- Smoke up to “crutch” stage → cool, wrap, fridge up to 2 days. Reheat wrapped at 275°F for 30 min, then glaze.
