For the Rib Rub

2 tbsp. Kosher Salt

2 tbsp. Granulated Sugar

2 tbsp. Brown Sugar

2 tbsp. Cumin

2 tbsp. Chili Powder

2 tbsp. Black Pepper

1 tbsp. Cayenne

3 tbsp. Paprika

1 tbsp. Dry English Mustard

1 tbsp. Coriander

For the BBQ Sauce (Makes a Gallon)

38 oz. White Vinegar

38 oz. Ketchup

2 lb. Sugar

4 oz. Worcestershire Sauce

1 Small bottle of Texas Pete (black label)

3 tbsp. of Crushed Red Pepper Flakes

2 oz. Honey

2 oz. Molasses

3 caps of Liquid Smoke

Directions for BBQ Sauce

Pour the ingredients into a gallon jug in this order:

1. Texas Pete
2. Ketchup
3. Honey
4. Molasses
5. Worcestershire Sauce
6. Liquid Smoke
7. Sugar
8. Red Pepper Flakes
9. Vinegar

Mix well, then refrigerate.

Directions for the Ribs

Ensure ribs are fully thawed.

Rinse ribs to remove any residue.

Pat dry.

Remove the membrane.

Combine rub ingredients listed above, then apply thoroughly.

Allow the ribs to marinate overnight.

Slow smoke in a smoker at 225 degrees for 5 hours.

Once smoked, move ribs to the charcoal grill at around 275 degrees.

Baste with homemade BBQ sauce for 2 minutes on each side.

Benchwarmer’s

2240 W. Ponce de Leon Ave., Decatur

benchwarmersgrill.com

678-648-1493