Alabama White BBQ Sauce
cup Miracle Whip
1 cup cider vinegar
1 tablespoon lemon juice
1 tablespoons black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon Old Bay Seasoning
Mix ingredients together and refrigerate overnight before using. At Big
Bob Gibson's restaurant, the inventor of the sauce, they dunk the
chicken in the sauce when it is finished cooking.
Big Bob Gibson's Barbecue
Slab of ribs
Cup of apple juice
Big Bob's Barbecue Red Sauce (directions on this page)
Big Bob's all-purpose barbecue rub (directions on this page)
A grill or pit is required for this recipe
For the barbecue rub
1 cup dark brown sugar
1/2 cup garlic salt
1/3 cup onion salt
1/2 cup paprika
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
For the sauce
2 cups ketchup
2/3 cups dark brown sugar
1/2 cup distilled vinegar
1/2 cup water
2 tablespoons honey
4 teaspoons Worcestershire sauce
4 teaspoons liquid smoke
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/8 teaspoon celery seed
Prepare the ribs
1. Place slab of ribs bone side up on table. Slide a knife under the membrane
and against the end bone to separate the two. With a dry paper towel or rag,
grasp the edge of the thin membrane and pull. The entire membrane should
separate from rib. Note: This will result in a more tender rib and will allow
your barbecue flavors to better penetrate the meat.
2. Generously shake the barbecue rub onto the front and backsides of the ribs.
Gently pat to ensure that the rub will adhere to the meat. Let the rub marinade
for as long as possible.
Directions for cooking
1. Heat grill, or pit to 225 degrees. Note: A variety of fuel types can be used:
gas, charcoal, wood chips including hickory, oak, cherry apple, etc. Place ribs
meat side up into cooker. Cook for 3 hours on 225 degrees.
2. Spray ribs with apple juice. Note: This will provide moisture, keep the bark
from drying and add a fruity background flavor.
3. Cook an additional 2 hours until ribs separate with a slight tug. Apply a
generous coat of barbecue sauce (sauce directions below) to both sides of the
ribs. Cook 15 minutes, remove, cut and serve.