The dry rub and extra-sweet sauce in this recipe lend a peppery sweet balance to these ribs. Remember to have wet washcloths handy for each guest.Their hands and mouths will be saucy, and their exclamations will be, "Delicious!" You can honestly reply, "Thanks. It was easy."


  • 2 slabs beef back ribs
  • RUB
  • 2 tablespoons granulated garlic
  • 2 tablespoons ground cumin
  • 2 tablespoons mild chili powder
  • 3 tablespoons dark brown sugar
  • 3 tablespoons coarse or restaurant grind black pepper
  • 3 tablespoons sea salt
  • 1 tablespoon cayenne
  • 1/2 cup barbecue sauce
  • 1/4 cup clover or other mild-flavored honey
  • 1/4 cup molasses
  • 1/4 cup blue agave syrup
  • 1/4 cup fresh lime juice
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander


Heat a cooker to 230° to 250°F Remove the ribs from the refrigerator and outline them with a sharp, pointed paring knife.

Combine all the ingredients for the rub in a small bowl and blend well. Season the ribs all over with the rub.

Oil the grate and place the ribs on it bone side down over indirect heat. Cover and cook for 1 to 1 1/2 hours.

Meanwhile, combine all the ingredients for the sauce in a medium bowl and blend well.

Turn the ribs and cook for 45 minutes more, then turn and cook for another 45 minutes, or until pull-apart tender, glazing the ribs with the sauce every 10 minutes during the last 30 minutes of cooking.

Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. While the ribs are resting, boil the remaining sauce for 1 to 2 minutes. Cut the ribs into individual pieces and serve with the sauce.

Serves 6 to 8

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Submitted 7/8/13.
Source: America's Best Ribs
Submitted By: b smith

Honey and Molasses Smoked Beef Back Ribs