Sticky Ribs, Ma Beckwith Style

Corrine Beckwith

Ingredients

• &#189 Cup Brown Sugar

• 2 tsp Seasoning Salt (recommended Lawry's)

• 1 Tbs coarsely ground pepper

• 1 rack of baby back pork ribs, cut into quarters

• 1 Cup apple juice

• &#189  Cup favorite BBQ sauce, or rmore to taste

• 1/8 Cup honey, or more to taste

Instructions

In a small bowl, mix brown sugar, seasoning salt, and pepper together. Rub brown sugar mixture on ribs, coating the entire rib, and place in a large resealable plastic bag. Refrigerate for at least 4 hours (the longer, the better).

Prepare the “Egg”, using lump charcoal; heat to 225 to 250 degrees F. When the coals are ready, add wood chips if you like, preferably apple wood chips. Place ribs in the Big Green Egg and cook for 3 hours at 225 to 250 degrees F. Using a spray bottle, spray ribs with apple juice every 45 minutes. After 3 hours, remove ribs from Egg, wrap in aluminum foil, and return to the smoker to cook for 2 more hours.

After 2 more hours, open foil and brush your favorite BBQ sauce and honey over the ribs. Leave foil open and then cook for 30 more minutes. Remove ribs from smoker. When cool enough to handle, cut ribs in half. Drizzle a little more honey over top and serve.

This recipe serves 1-2 people. If you have a family of 4, tripling the recipe is suggested.

Notes

Number of Servings:

Time to Prepare: