Levi’s Award-Winning Ribs
Whether it’s a harvest lunch or our employees’ summer picnic, we always look forward to Levi’s yummy ribs. Every year Levi Suazo, our shipping and receiving manager, competes in local barbecue cook-offs, where he has won multiple times with this recipe. Shhh . . . the recipe is a secret!
Serves 6-8 / Prep Time: / Total Time:
Prepare the ribs:
- Combine all of the rub ingredients in a small bowl and whisk to blend.
- Place the ribs on a rimmed sheet pan and brush on all sides with the Dijon mustard. Coat the ribs evenly on all sides with the rub.
- Cover the ribs lightly with plastic wrap and let stand at room temperature for 1 hour.
Make the BBQ sauce:
- Combine all of the sauce ingredients in a large saucepan.
- Bring to a boil over medium heat, stirring to dissolve the sugar.
- Turn down the heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 20 minutes.
- Remove from the heat and reserve.
Smoke the ribs:
- To make the mop sauce, whisk together the wine and oil in a small bowl.
- Preheat the smoker to 225°F. Place the rib racks in the smoker and maintain the smoke and temperature for 3 hours, basting with the mop sauce every 30 minutes or so. (Alternatively, prepare a low fire in a charcoal grill or preheat a gas grill to low for indirect cooking. Fill a smoker box with presoaked wood chips, such as apple wood or cherry wood, or enclose the presoaked chips in an aluminum foil packet, cut a couple of slits in the top of the packet, and then place the packet on the hot coals of a charcoal fire or on the burner of a gas grill. When the chips begin to smoke, arrange the ribs over indirect heat on the grill. Close the lid and smoke for about 3 hours, adding a handful of presoaked chips to the smoker box or a new packet of presoaked chips as needed to maintain the smoke and basting the ribs with the mop sauce every 30 minutes or so.)
- Remove the ribs from the smoker and place each rack on a sheet of foil large enough to enclose the rack completely. Evenly spread the butter and brown sugar over both sides of each rack and then wrap each rack in the foil. Return the ribs to the smoker (or to the grill over indirect low heat with the lid closed) and cook for 2 hours longer.
- Unwrap the ribs and discard the foil. Return the ribs to the smoker (or to the grill over indirect heat with the lid closed) and cook, basting with some of the BBQ sauce after 20 minutes.
- Continue to cook until the tip of a small knife easily slips in and out of the meat, 20 to 30 minutes longer. Serve the ribs with the remaining sauce.
Levi Suazo, basting his award-winning ribs at a Silver Oak company picnic.