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Apple & Mesquite Smoked Ribs with Docums Dry Rub

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Doc Ward, Level 7
Doc Ward
Smoking hot! A simple yet special dry rub from Grilling Expert Doc Ward and a combination of smoking woods, are the secret to the greatest ribs you've ever tasted. Learn the steps to preparing these smokey ribs that will have your guests begging for more. Watch all of Doc's Grokker Premium videos on grilling.

Cooking Recipe

Serves: 4

Cast iron pot directions:
Do not plug up your vents because the gas will be unable to escape and your grill will blow up. Make sure your cast iron pot is covered or else your wood will catch fire.

#1 Recipe for Docums dry rub:
For Docums dry rub recipe watch this video:

Ingredients for Dry Rub:
Use equal parts of all these ingredients and feel free to change the amount accordingly to the size of your meat.
4 tbsp Pasilla Chile
4 tbsp Ancho Chile
4 tbsp Chipotle Powder
4 tbsp Onion Powder
4 tbsp Garlic Salt
4 tbsp Dehydrated Thyme
4 tbsp Cumin
4 tbsp Dry Oregano
4 tbsp Salt
4 tbsp Pepper

Directions for Dry Rub:
1. In a bowl add the pasilla chili. Add in the Ancho chili. Add in Chipotle Powder. Add in Onion Powder. Add in Garlic Salt. Add in Dehydrated Thyme. Add in the Cumin. Add in dry Oregano. Add in Salt and Pepper in equal measure. Mix it up thoroughly and you're ready to rub this Docums Dry Rub on anything you need to!

#2 Smoking Ribs Recipe:
Ingredients for Ribs:
Apple and mesquite wood
Docums Dry Rub (recipe above)
1 whole rack of baby back pork ribs
Parsley leaves for decoration

1. Take your ribs and sprinkle generously with the Docums Dry Rub. Flip ribs over and make sure you have the rub covering both sides. If you don't have a smoker or charcoal grill then just grab a cast iron pot with a lid, out the apple and mesquite woods inside, and cover it with the lid. Place it in your gas burning grill. This will provide all the smokey flavor you need.

2. Place your ribs on the grill with the smoker inside. Set your heat to medium-low. You want your temperature to be 300°F. Leave ribs cooking for 2 and 1/2 hours in 300°F. Pull out the ribs and cut them up into rib-lets. Stack ribs up on a plate. Add couple of parsley leaves for decoration and serve it up hot!

Smoked Baby Back Ribs


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