Rib Pack Recipe
A whole slab of ribs, two pints of sides and our Championship Red Sauce
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Ingredients
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Ribs and Rub
Championship Red Sauce
Coleslaw (1 pint)
Smoky Baked Beans (1 pint)
Method
Ribs and Rub
- 1
Trim and prep ribs
Remove ribs from packaging and pat dry with paper towels. Flip to the bone side and use a clean knife or paper towel to remove the thin silvery membrane from the back of the slab: loosen an edge and pull steadily across the length. Trim any large excess fat. Leave the rack whole.
- 2
Apply binder and rub
Spread the 2 tbs yellow mustard thinly and evenly over both sides of the ribs — this acts as a binder and will not add a mustard flavor. In a bowl combine light brown sugar (0.25 cups), 2 tbs smoked paprika, 1.5 tbs kosher salt, 1 tbs black pepper, 1 tbs garlic powder, 1 tbs onion powder, 1 tsp cayenne, and 1 tsp ground mustard. Rub the mixture evenly over both sides, pressing so it sticks to the mustard-coated meat. Let rest at room temperature for 30 minutes or refrigerate up to overnight for deeper flavor (bring to room temperature 30–60 minutes before cooking).
- 3
Smoke low and slow
Prepare your smoker for a stable 225–240°F (107–116°C) using indirect heat and apple or apple-wood chips (about 2 cups) for mild sweetness. Place the ribs bone-side down on the grate and smoke for approximately 3 hours without wrapping, maintaining temperature. After 3 hours, check color and bark development.
- 4
Wrap and finish
After the initial smoke, wrap the ribs tightly in heavy-duty aluminum foil (optionally add 2–3 tbs of apple juice or 1–2 tbs of Championship Red Sauce inside the foil to keep them moist). Return wrapped ribs to the smoker and continue cooking for 1.5–2 hours more until the meat is tender and the internal temperature reaches about 195–203°F (90–95°C).
- 5
- 6
Championship Red Sauce
- 7
Combine ingredients
In a medium saucepan combine 2 cups ketchup, 0.5 cup apple cider vinegar, 0.5 cup dark brown sugar, 2 tbs molasses, 2 tbs Worcestershire sauce, 2 tbs yellow mustard, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tbs hot sauce, 1 tsp black pepper, 1 tsp kosher salt and 0.25 cup warm water. Whisk until uniform.
- 8
Simmer and reduce
Bring sauce to a gentle simmer over medium heat, then reduce heat to low and simmer, uncovered, stirring occasionally, for 15–20 minutes until slightly thickened and glossy. Taste and adjust salt, sugar or vinegar to balance sweetness and tang. Remove from heat and let cool slightly before using. Reserve about 0.5–1 cup to baste when finishing the ribs and package remaining sauce separately for the to-go pack.
Coleslaw (1 pint)
- 9
Make dressing
In a bowl whisk together 0.5 cup mayonnaise, 2 tbs apple cider vinegar, 1 tbs granulated sugar, 1 tbs fresh lemon juice, 1 tsp celery seed, 1 tsp kosher salt and 0.5 tsp black pepper until smooth.
- 10
Toss and chill
In a large bowl combine 4 cups shredded green cabbage and 1 cup shredded carrot. Pour the dressing over the vegetables and toss until evenly coated. Taste and adjust seasoning. Cover and chill at least 30 minutes to let flavors meld. Pack 1 pint (about half of this batch) into a chilled to-go container; keep extra chilled if serving later.
Smoky Baked Beans (1 pint)
- 11
- 12
Combine and simmer
Add 2 cups drained beans, 0.25 cup ketchup, 2 tbs light brown sugar, 1 tbs molasses, 1 tbs apple cider vinegar, 1 tbs yellow mustard, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, 0.25 cup warm water, 0.5 tsp kosher salt and 0.5 tsp black pepper to the skillet. Stir to combine, bring to a gentle simmer, then reduce heat and simmer, uncovered, 15–20 minutes until sauce thickens, stirring occasionally. Taste and adjust sweet/sour/salt balance.
- 13
Optional oven finish
For a deeper melded flavor, transfer beans to a small ovenproof dish and bake at 350°F (175°C) for 20–30 minutes until bubbling and thickened. Let cool slightly before packing 1 pint into a to-go container.
