Lonestar Ribs

Lonestar Ribs

Lonestar Ribs

These Lonestar Ribs are smoky, tender, and packed with bold flavors! Coated with Papa Jack’s Steak & Chop Marinade and topped with a BBQ rub, these ribs are basted with a savory Lonestar Barbecue Mopping Sauce every 30 minutes while smoking to create fall-off-the-bone perfection.

Ingredients:

For the Ribs:

  • 2 racks of baby back ribs (or spare ribs)
  • 1/4 cup Papa Jack’s Steak & Chop Marinade
  • 1/4 cup BBQ rub (store-bought or homemade)
  • Salt and pepper, to taste

For the Lonestar Barbecue Mopping Sauce:

  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 cups beer (lager or ale preferred)
  • 1 cup BBQ sauce (your favorite or homemade)
  • 1 tablespoon apple cider vinegar (optional, for added tang)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste

Instructions:

1. Prepare the Ribs:

  • Remove the membrane from the back of the ribs. Pat them dry with paper towels.
  • Rub the ribs generously with Papa Jack’s Steak & Chop Marinade, ensuring they are evenly coated.
  • Sprinkle the BBQ rub over both sides of the ribs, pressing it in to create a flavorful crust. Season with salt and pepper as desired.
  • Let the ribs sit at room temperature while you prepare the smoker and mopping sauce.

2. Prepare the Lonestar Barbecue Mopping Sauce:

  • In a medium saucepan, melt the butter over medium heat. Add the chopped onions and sauté for 5-7 minutes, or until they become soft and translucent.
  • Add the beer to the pan, and bring it to a simmer. Let it simmer for 10 minutes to reduce the alcohol.
  • Once the beer has reduced by about half, stir in the BBQ sauce, garlic powder, smoked paprika, and apple cider vinegar (if using). Simmer for another 5 minutes, allowing the sauce to thicken slightly.
  • Season the sauce with salt and pepper to taste. Keep warm on low heat until ready to use.

3. Smoke the Ribs:

  • Preheat your smoker to 250°F (121°C). Add your choice of wood chips for smoking (e.g., hickory, oak, or applewood).
  • Place the ribs on the smoker grates, bone side down. Close the smoker and let them cook for 2.5–3 hours, maintaining a consistent temperature of 250°F.

4. Baste the Ribs:

  • Every 30 minutes, use a basting brush or mop to generously coat the ribs with the warm Lonestar Barbecue Mopping Sauce. Be sure to coat both sides for maximum flavor.
  • Continue to smoke and baste the ribs for a total of 4-5 hours, or until the ribs are fall-off-the-bone tender and have a beautiful caramelized glaze.

5. Finish and Serve:

  • Once the ribs are tender and have absorbed all that smoky, flavorful goodness, remove them from the smoker.
  • Let the ribs rest for 5-10 minutes before slicing between the bones.
  • Serve with additional BBQ sauce on the side, and enjoy your juicy, flavorful Lonestar Ribs!

Pro Tips:

  • Smoking Time: The total smoking time may vary depending on the size of your ribs and the consistency of your smoker’s temperature. Always check for tenderness and use a meat thermometer to ensure they’re fully cooked.
  • Alternative Mopping Sauces: You can customize the mopping sauce by adding a dash of hot sauce, brown sugar, or even a little bourbon for a deeper flavor profile.

These Lonestar Ribs are sure to be a hit with their smoky flavor, juicy meat, and irresistible sweetness from the mopping sauce! Perfect for a backyard BBQ or holiday feast!

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