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Tea Smoked Ribs


This recipe is a hit whenever I make it! So many people have asked me for this recipe, I had to put it on my website!

To make this recipe, you will need a baking stone, a sturdy baking sheet with a 1-inch rim, and a wire cooling rack that fits inside it. It is okay if the ribs slightly overlap on the rack. Be sure to remove surface fat and the membrane from the ribs before coating, its helps them cook properly.
Marinate ribs in rub for 8 to 24 hours!

 6 Tbsp Dijon mustard
 2 Tbsp ketchup
 3 medium cloves garlic, minced
 2 tsp ground black pepper
 1 Tbsp sweet paprika
 1 Tbsp chili powder
 1/2 tsp cayenne pepper
 1 1/2 Tbsp kosher salt
 3 Tbsp brown sugar

2 racks St. Louis style each rack cut in half
1/2 cup Lapsang Souchong tea leaves (about 10 tea bags)
1/2 cup apple juice; ½ cup Jack Daniels

How To:
 1. Combine mustard, ketchup and garlic in a bowl. Combine dry ingredients of the rub in a separate bowl. Spread mustard mixture in a thin even layer over both sides of the ribs the coat with the spice mixture. Wrap ribs in plastic and refrigerate for 8 to 24 hours.

2. Transfer ribs to freezer for 45min. Adjust one oven rack to the lowest position and second rack to upper middle position (at least 5 inches away from the broiler). Place the baking stone on the lower rack; heat the oven to 500 degrees. Sprinkle the ground tea evenly over the bottom of the rimmed baking sheet; set wire rack on the sheet. Place the ribs meat side up on the rack and cover with heavy-duty foil, crimping the edges tightly to seal. Roast ribs by placing the baking sheet directly on the baking stone for 30minutes, and then reduce the temperature to 250 degrees, leaving the oven door open for 1 minute to cool. While the oven is open, carefully open one corner of foil and pour in the apple juice and Jack Daniels into the bottom of the baking sheet; reseal the foil. Continue to roast until the meat is very tender and begins to pull away from the bones (about 1.5hours) (begin to check the ribs after the first hour and leave loosely covered for remaining cook time

3. Remove the foil and carefully flip the ribs bone side up. Place the baking sheet on the upper-middle oven rack. Turn on the broiler; cook ribs until well browned and crispy in spots (5 to 10 minutes). Flip the ribs again and brown those sides (5 to 7 minutes) then you are done. Barbecue sauce is optional.

Pairs with:

Cabernet Sauvignon
Tres Picos
Montes Alpha Syrah

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