Red, White, and Blue Ribs
Celebrate with a patriotic barbecue masterpiece that pays tribute to the nation's colors through bold, layered flavors. Low-and-slow smoked to fall-off-the-bone perfection, these ribs feature complementary sauces and our signature Blue Ribbon Competition Rub for a competition-grade result that's sure to win any cookout.
Red, White, and Blue Ribs
PS Seasoning
9
20 minutes
5 hours
Low-and-slow smoked to fall-off-the-bone perfection, these ribs bring patriotic flair to any cookout.
Ingredients
3 Racks – Pork Back Ribs
1 Jar – Blue Ribbon Competition Style Rub
1 Cup – Red Rooster Sweet Chili Sauce
1 Cup – Blue Ribbon BBQ Sauce
1 Stick – Butter
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1 Cup – Mayonnaise
¼ Cup – Apple Cider Vinegar
2 Tbsp – Bier Hall Stone Ground Mustard
1 tsp – Horseradish
1 tsp – Black Pepper
Directions
Preheat smoker to 250 degrees.
Remove the membrane from the back of the ribs and trim as needed. Remove any broken or sheered bones.
Cut the ribs into individual bone sections.
Season all the ribs generously on all sides with Blue Ribbon Rub.
Allow the ribs to rest at room temperature for 20 minutes.
Place the ribs on the smoker. Smoke for 2 ½ hours.
Place the ribs in equal amounts into 3 foil pans.
Add in 1/3 stick of butter to each pan.
In one pan, drizzle in the Blue Ribbon BBQ Sauce.
In another pan, drizzle on the Red Rooster Sauce.
Leave the 3rd pan without sauce.
Cover all the pans with foil and place back in the smoker.
Smoke for an additional 1-2 hours until tender to your liking.
Remove from the smoker and rest 15 minutes.
Make the Alabama white sauce by combining the listed ingredients and mixing well.
Stir the two sauced rib pans to cover all the ribs evenly.
For the un-sauced ribs, dunk them individually into the Alabama white sauce.
Build your flag with the Blue Ribbon ribs representing the stars and the Alabama white and Red Rooster ribs representing the stripes.
Dig in!
