Rub: (will cover 3-4 whole racks)
4 Tablespoons ground cumin
2 Tablespoons chili powder
2 Tablespoons dry mustard
2 Tablespoons salt
3 Teaspoons cayenne pepper
3 Teaspoons ground cardamom
3 Teaspoons ground cinnamon
Be sure to remove the membrane from the bone side of the slab!!!!! Smoke & seasoning will not penetrate the tough membrane & leaving it intact will make for tough eating.
Mix dry ingredients in a medium bowl. Arrange ribs on a large baking sheet & rub spice mixture on both sides of the rib racks. Cover with plastic wrap & refrigerate overnight.
Sauce:
1 tablespoon vegetable oil
2 bunches green onions chopped
2 cups chopped white onions
8 cloves garlic chopped
2 cups packed brown sugar
1 cup ketchup
1 cup tomato paste
1 cup whole grain Dijon mustard
1 cup water
1/2 cup worstershire sauce
1/2 cup apple cider vinegar
1/2 cup apple juice
2 large dried Anchio chilies, stemmed, seeded, cut into small pieces
1tablespoon ground cumin
1 1/2 cups bourbon (Not rot-gut bourbon!!!! only use bourbon that you'd want to drink:)
Heat oil in large pot over medium - low heat. Add green onions and garlic and sauté' until tender. Mix all remaining ingredients, adding the bourbon last. Simmer sauce until thick reducing to about 7 cups, stirring occasionally.
Cooking the ribs:
Prepare BBQ grill medium heat. Grill the ribs until meat is tender, turning them occasionally with tongs, for about 40 minutes. The best way to tell whether your ribs are done is the "tear test". Take hold of the adjacent bones toward the middle of the slab and give them a pull. If the meat offers a bit of resistance but then tears easily, you know your ribs are done just right. Using tongs transfer them to a work surface. Cut the ribs between bones into individual ribs. Arrange on a clean baking sheet. Transfer 3 cups of sauce in a small bowl; place remaining sauce in a small sauce pan and reserve. Brush ribs with sauce from bowl and return ribs to grill for 10 minutes or until the ribs are brown and crisp on the edges. Continue brushing on the sauce until their ready. Serve with warm sauce on the side.
Enjoy!
