Servings: 6
Preparation Time: 10 minutes
Start to Finish Time: 9 hours
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The Secret to Incredible Ribs
When it comes to smoked ribs, the key to perfection lies in the combination of the right rub, the right smoke, and a sauce that complements without overpowering. This recipe delivers all three in spectacular fashion. With a dry rub that forms a deep, flavorful bark and a blackberry-habanero BBQ sauce that balances sweetness with just the right amount of heat, these ribs are bound to become a staple in your backyard barbecue repertoire.
Building Flavor with a Legendary Dry Rub
The magic begins with a well-balanced dry rub, inspired by the top-secret “magic dust” from the legendary Mike Mills. This blend of sweet paprika, chili powder, garlic, and a touch of mustard powder creates a deep, smoky crust that locks in moisture and intensifies the natural richness of the pork ribs. A light sprinkling of kosher salt ensures that the meat stays tender and juicy throughout the smoking process.
Low and Slow: The Art of Smoking Ribs
Patience is a virtue when it comes to smoking ribs, and the low-and-slow method is essential. St. Louis-cut ribs, known for their meaty texture and uniformity, absorb smoke beautifully. Applewood is the perfect choice for this recipe, as it imparts a mild fruitiness that enhances rather than masks the flavors of the pork. Maintaining a steady temperature in the smoker allows the rub to form a dark, caramelized bark while keeping the meat tender and moist.
A Sauce That Strikes the Perfect Balance
While a good dry rub can carry ribs on its own, the blackberry-habanero BBQ sauce takes this dish to the next level. This sauce is a symphony of flavors—sweet, smoky, tangy, and spicy. Fresh blackberries provide a rich, fruity base, while dark brown sugar and tomato paste add depth. A touch of Worcestershire sauce and apple cider vinegar bring the necessary acidity, cutting through the fat and balancing the sweetness. The heat comes from a carefully measured amount of minced habanero chile, giving just enough kick without overwhelming the palate.
Pro Tips for Maximum Flavor
For ribs that fall off the bone without being overly soft, aim for a smoking time of about five to six hours, ensuring the perfect bite. Spritzing the ribs with a blend of rice vinegar, apple cider vinegar, and Worcestershire sauce during the cook keeps them moist and adds another layer of flavor. Once the ribs are fully smoked, a final glaze of the blackberry-habanero sauce caramelizes beautifully, creating a sticky, irresistible finish.
Bringing It All Together
Smoked ribs are an experience, not just a meal. From the anticipation of the slow smoking process to the first bite that combines smoky, sweet, and spicy flavors, this recipe delivers a crowd-pleasing masterpiece. Whether you’re an experienced pitmaster or a backyard barbecue enthusiast, these smoked ribs with blackberry habanero BBQ sauce will leave an unforgettable impression on your taste buds. So fire up the smoker, grab your ingredients, and get ready for a feast that embodies the perfect balance of tradition and innovation.
Ingredients:
PURE MAGIC DRY RUB (see NOTES):
1/4 cup paprika, sweet, preferably Hungarian
2 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons garlic powder
2 tablespoons chili powder
1/2 tablespoons mustard powder
1/2 tablespoons black pepper
1/2 tablespoons cayenne pepper
RIBS
2 racks pork ribs, St. Louis-cut (appx. 6 Ibs.)
Kosher salt
1/4 cup rice vinegar
1 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons Worcestershire sauce
12 ounces blackberries (1 pint)
3 tablespoons dark brown sugar
1 tablespoon tomato paste
1 tablespoon blackberry preserves, seedless
1 teaspoon habanero chile pepper, minced (from 1/2 chile)
1/2 cup apple juice
Instructions:
PURE MAGIC DRY RUB (5 minutes):
In a medium bowl, combine all of the ingredients. Store in an airtight container at room temperature for up to 2 weeks.
PREP RIBS (10 minutes + 4 hours to refrigerate + 30 minutes to reach room temperature):
Remove membranes from the underside of each rack and each rack cut in half.
Pat the ribs dry with paper towels and arrange on a large rimmed baking sheet. Season with salt. then rub all over with 3 tablespoons of the dry rub (keep the rest of the rub for adding to the sauce and putting on the ribs during smoking). Cover and refrigerate for up to 4 hours.
Bring to room temperature 30 minutes before grilling .
MAKE THE SAUCE (while ribs refrigerate):
In a medium saucepan, bring the rice vinegar, cider vinegar, Worcestershire, blackberries and 2 teaspoons of the dry rub to a boil over moderate heat, whisking, until the berries begin to break down, about 5 minutes.
Remove from the heat. Strain the sauce through a fine-mesh sieve set over a medium bowl, pressing on the solids; discard the solids.
Whisk in the brown sugar, tomato paste, blackberry preserves and habanero until smooth.
SMOKE RIBS (4 hours + 5 minutes):
Preheat smoker to 250°F while ribs reach room temperature.
Pour the apple juice into a small spray bottle.
Add the wood chips. When smoking, set the ribs on the grate/s, bone side down. Close and smoke for 1 hour.
Keeping the ribs bone side down, rotate them on the grill.
Sprinkle with more dry rub and spray with apple juice.
Cover and grill for 2-1/2 hours, rotating the ribs, sprinkling with the dry rub and spraying with apple juice every hour, until very tender.
Lightly brush the ribs with the blackberry-habanero sauce, cover and smoke for 5 minutes.
Transfer to a carving board, brush with sauce and sprinkle with more dry rub. Let rest for 15 minutes.
Cut the ribs into sections and serve, passing the remaining sauce at the table.
NOTE: Pure Magic Dry Rub: This balanced, sweetsavory dry rub is a riff on Mike Mills’s top-secret “magic dust.” At 17th Street Barbecue, it’s used on everything except the ice cream. Rub on smoked ribs (as we do here), braised pork shoulder and bone-in chops, or sprinkle on popcorn, french fries and deviled eggs.