Hands On 40 minutes
Total Time 4 hours 30 minutes plus
chilling and standing time
Hands On 20 minutes
Total Time 12 hours 20 minutes plus
chilling and resting time
1 Tbsp. Hy-Vee paprika
1 Tbsp. Hy-Vee packed brown sugar
1 tsp. Hy-Vee black pepper
1 tsp. Hy-Vee ground cumin
1 tsp. Hy-Vee ground dry mustard
½ tsp. Hy-Vee garlic powder
½ tsp. celery salt
½ tsp. Hy-Vee cayenne pepper
1 (4- to 5-lb.) pkg. pork loin back ribs
1 recipe Memphis BBQ Sauce, below
¼ cup Hy-Vee granulated sugar
2 Tbsp. Hy-Vee paprika
1 Tbsp. kosher salt
1 Tbsp. celery salt
1 Tbsp. Hy-Vee garlic powder
2 tsp. That’s Smart! onion powder
2 tsp. Hy-Vee chili powder
1½ tsp. Hy-Vee ground cumin
1½ tsp. Hy-Vee black pepper
½ tsp. Hy-Vee ground dry mustard
½ tsp. Hy-Vee ground dried sage
¼ tsp. Hy-Vee cayenne pepper
5½ to 6 lb. Hy-Vee bone-in meaty Englishstyle beef chuck short ribs, 5 to 8 in.
long and cut into 1-rib portions
Hickory or mesquite wood chips
1 recipe KC BBQ Sauce, right
1. COMBINE sugar, paprika, kosher salt,
celery salt, garlic powder, onion powder,
chili powder, cumin, black pepper, mustard,
sage and cayenne pepper. Sprinkle rub
mixture on all sides of ribs. Wrap tightly
with plastic wrap; refrigerate overnight.
2. SOAK wood chips in water at least
1 hour. Preheat smoker according to
manufacturer’s directions to maintain a
temperature between 220°F and
225°F. Use wood chips and water pan
caramelize. Serve ribs with remaining
KC BBQ sauce.
3. UNWRAP ribs and place, bone sides
down, on rack in smoker directly over
water pan. Cover or close smoker and
smoke ribs for 8 to 10 hours or until meat
thermometer in thickest part of meat not
touching bone reaches 200°F to 205°F.
Add additional soaked wood chips as
needed to maintain smoke.
KC BBQ SAUCE: Combine 1 cup Hy-Vee
ketchup, ⅓ cup molasses, ¼ cup
Hy-Vee white vinegar, ½ tsp. curry powder,
½ tsp. Hy-Vee seasoned salt, ½ tsp. Hy-Vee
ground cumin, ½ tsp. Hy-Vee paprika, ½ tsp.
hot pepper sauce, ¼ tsp. Hy-Vee allspice,
¼ tsp. Hy-Vee ground cinnamon, ¼ tsp.
Hy-Vee cayenne pepper and ¼ tsp. Hy-Vee
black pepper in a medium saucepan. Bring
to boiling; reduce heat. Simmer, uncovered,
for 5 minutes. Set aside. Makes 1¼ cups.
4. REMOVE ribs from smoker. Wrap tightly
in double sheet of heavy foil, then wrap
package in a heavy bath towel. Let rest at
room temperature for 30 to 60 minutes.
Meanwhile prepare KC BBQ Sauce.
5. UNWRAP ribs and place in a large foil
pan. Brush with KC BBQ sauce. Place pan,
uncovered, in smoker and smoke for 1 to
2 hours more or until sauce begins to
If you love the
hearty flavor beef
offers, smoking beef
ribs is well worth the
effort. Order beef short
ribs, in whatever length
you desire, from your
local Hy-Vee Meat
1. COMBINE paprika, brown sugar,
black pepper, cumin, mustard, garlic
powder, celery salt and cayenne
pepper; reserve 1 tsp. rub for sauce.
Sprinkle remaining rub over ribs;
gently pat to coat. Refrigerate 1 hour.
Prepare Memphis BBQ Sauce, below;
2. PREHEAT a charcoal or gas grill for
indirect cooking over medium-low
heat. For charcoal grill, sprinkle wood
chips over coals. For gas grill, place
wood chips in a pouch or smoker box;
place on rack over direct heat. Add ribs
to grill when chips begin to smoke. Grill
3 to 4 hours or until tender (185°F to
190°F), brushing with sauce every
10 minutes during the last 30 minutes
of cooking. Let stand 20 minutes, then
serve with remaining sauce.
MEMPHIS BBQ SAUCE: Combine ½ cup
water, ¼ cup Hy-Vee tomato paste,
¼ cup Hy-Vee ketchup, 2 Tbsp. Hy-Vee
packed brown sugar, 2 Tbsp. Hy-Vee
yellow mustard, 2 Tbsp. molasses,
1 Tbsp. Hy-Vee apple cider vinegar,
1 Tbsp. Hy-Vee honey, 1 Tbsp.
Hy-Vee soy sauce, 1 Tbsp. Hy-Vee
Worcestershire sauce and 1 tsp.
reserved rub mixture in a large
saucepan. Bring to boiling; reduce
heat. Simmer, uncovered, 30 minutes,
stirring often. Makes 1⅓ cups.
Per serving: 790 calories, 47 g fat,
17 g saturated fat, 0 g trans fat,
195 mg cholesterol, 980 mg sodium,
33 g carbohydrates, 2 g fiber, 29 g sugar
(26 g added sugar), 57 g protein.
Daily Values: Vitamin D 15%, Calcium 10%
Iron 20%, Potassium 25%
SEASONS | June 2020
the end of
grilling, lift a rack
of ribs, bone side up,
at one end with tongs. If
the rack bends easily, the
ribs are close to being
done. At that time,
check the internal
Our slowsmoked baby
back pork ribs
House dry rub.
Per serving: 470 calories, 20 g fat,
8 g saturated fat, 0 g trans fat,
100 mg cholesterol, 2,160 mg sodium,
38 g carbohydrates, 8 g fiber, 32 g sugar
(30 g added sugar), 34 g protein.
Daily Values: Vitamin D 0%, Calcium 6%,
Iron 35%, Potassium 15%