Tuscaloosa, Alabama Razorback BBQ Ribs Recipe

The final home game of the season is getting closer. One of the most exciting parts of the day is the tailgate. Ready to roast that hog?

I've recently heard that during the tailgate of the Alabama vs. Arkansas game, it's not surprising to see someone cooking whole hogs on the quad. I love the ambition! If you're not going quite that big but still want to cook some kind of pork for the tailgate, I've got a great pork rib recipe you should try.

Although I make great food on the grill, I'm not the one most qualified to give you a recipe. I actually consulted Townsquare Media Tuscaloosa's in-house pitmaster Pete. He dove deep into his book of amazing recipes and shared this just for this week.

3-2-1 Ribs Recipe and BBQ Sauce Base

Items Needed:

Any Pork Ribs

Dry Rub/Seasoning of choice

Brown Sugar

Organic Apple Juice

Apple Cider Vinegar

Ketchup

Celery Salt

Garlic Powder

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Instructions:

Season with any rub you like overnight.
Heat oven or preferably smoker to 225. )This cook is all about low and slow)
Put ribs in bone side down for 3 hours. You can spritz every 30min with 2 parts organic apple juice and 1 part apple cider vinegar to keep moist.
After 3 hours take ribs out.
Layout the aluminum foil. Put brown sugar on foil. Place ribs meat side down on brown sugar. Wrap ribs halfway and add 1 cup organic apple juice, then wrap tightly.
Put back in the oven for 2 hours. Take ribs out and unwrap. Save the juice, it can make a great bbq sauce base.
Put ribs back in for 1 hour, bone side down.
After 1 hour take ribs out and let rest 15-20 min. Then enjoy!

During the last hour, you can take 2 cups of the juice, add 1 cup ketchup, 1/2 cup brown sugar, 1/4 cup vinegar 1 tablespoon celery salt, and 1 tablespoon garlic powder or whatever spices you like and bring to a med boil and reduce by half for bbq sauce. That’s a base sauce. It’s your sauce experiment and makes it your own!