Ever thought about what about that ribwich Homer Simpson eats that made his pupils dilate and his heart pump? Do’h! So have we.
- 3 Racks of Ribs (or however many you plan on eating)
- Cup of Dark Brown Sugar
- Tablespoon of Chili Powder
- Teaspoon of Dry Mustard, Cayenne Pepper, Smoked Spanish Paprika, Garlic Powder
- Shake of Fresh Ground Pepper, Kosher Salt, and Normal Paprika
- 6 Bags of Lapsang Tea
- 2 Cups of Mustard
- 1 Cup of Ketchup
- 1 Cup Liquid Smoke
- Dill Pickles and White Onions (as many as you’d like on the sandwich)
- Submarine Bread Rolls
Let’s get Cookin’
Start by making the dry rub in one bowl. Mix together using a tiny wisk the brown sugar, chili powder, dry mustard, cayenne pepper, smoked spanish paprika, garlic powder, normal paprika, salt, and pepper.
Taste for seasoning and deliciousness.
Now, start making the wet rub in another bowl. Mix together with your tiny wisk the 2 to 1 ratio of mustard to ketchup and add in the liquid smoke.
Prepare racks of ribs. Remove paper towel covering from ribs. Cover the surface with the wet rub followed by the dry rub. Repeat so that every inch of those ribs have been covered.
Make sure your house smells like the aroma of barbecue–otherwise you’ve done something wrong.
Stack the ribs on top of one another and wrap them in plastic wrap.
Refrigerate for 8 to 24 hours.
Unwrap the ribs the next day. Place them onto a baking sheet and into the freezer.
Grab another baking sheet and spread the Lapsang Tea over the bottom of the sheet. Place a baking rack on top of the spread.
Build an aluminum foil tent using two large sheets that will later be used to cover the ribs while they cook–you don’t want any smoke escaping while they bake.
Preheat oven to 500 degrees. If you have a pizza stone, keep it inside the oven while it preheats.
Remove ribs from freezer and place them onto the baking rack with Lapsang Tea underneath.
Cover with the foil tent and place in the oven for 30 minutes.
Remove from oven and pour one beer into the corner of the baking sheet. Put ribs back into oven for 1 hour and 30 minutes.
Stop and start creating the BBQ sauce.
BBQ Sauce Ingredients
- Half Fully Grated Onion
- 3 Cloves of Crushed Garlic
- A Squirt of Vegetable Oil
- Tablespoon of Chili Powder
- Cup of Ketchup
- 2/3 Tablespoons of Blackstrap Molasses, Apple Cider Vinegar, Dijon Mustard
- 2 Teaspoons of Smoked Paprika
- Teaspoon of Worcestershire Sauce
- Shake of Cayenne Pepper
Let’s Get Saucy
Cook over a sauce pan on medium heat with the vegetable oil.
Heat for two to three minutes.
Add in the chili powder, ketchup, molasses, mustard, worcestershire sauce, cayenne pepper, apple cider vinegar, and smoked paprika.
Wisk all the ingredients together.
Cover and simmer for 20 minutes.
Do’h! Let’s get back to the Ribwich.
Remove the ribs from the oven.
Cover with the homemade BBQ sauce and broil the ribs for 5 to 7 minutes or until brown and crisp.
Flip ribs to the other side. Repeat covering with BBQ sauce and broil steps.
Remove the bone from each of the ribs.
Slice up the Dill pickles and white onions.
Prepare your sandwich on a submarine roll with the boneless ribs topped with Dill pickles and onion.
Enjoy that bad boy.
Watch the full video tutorial here:
Find out how to make the roast beef from The Grinch Movie here.