Hancock's Rib Recipes and introducing Johnny Creole's Sweet Heat Rub + Sale
Big things Happening this month that I wanted to share with everyone as we await the arrival of Baby S in March. Our 20% Off Sale is going strong. Use Code 20off at Checkout for your whole order.
We have introduced our second Signature rub - Johnny Creole's Sweet Heat Rub- Click image above to order. Pepper heavy Like Franklins, paired with some Creole Like Tony's. This has been on the back burner for awhile in our R &D Department. We eat this regularly with Beef, Steak, Chicken, and Love it on Ribs and Chops... The beauty is this rubs versatility and huge flavor. It's Money Dude! Ingredients: La Baleine Sea Salt, Organic Tellicherry Pepper, Brown Sugar, Chili Powder, Red Pepper, Bell Pepper, Onion Powder, Garlic, Smoked Paprika, Cayenne, Chipotle, Yellow Mustard, Lemon, and Spices.
Check out our 2 Rib Recipes below.
Here's a few Super Simple Rib Recipes for y'all Click Image Below To order Hancock's Signature Rub
Pepper heavy Like Franklins, with a kick of heat from Chipotle. We eat this regularly with Brisket, Chicken, and Love it on Ribs and Chops too... We sometimes use Mustard as a binder, and a BBQ Sauce and Honey Glaze to Finish. The beauty is this rubs versatility and huge flavor. Ingredients: La Baleine Sea Salt, Organic Tellicherry Pepper, Chili Powder, Onion Powder, Garlic, Cayenne, Chipotle, Yellow Mustard
Hancock's Signature Rib Recipe
1 Rack of Pork Ribs
Jar of Honey
BBQ Sauce of Choice
Mustard of choice
Jar of Hancock's Signature Rub
Apple Juice Spritz
Butter or Butter Spread
Heavy Duty Aluminum Foil
Flip the Ribs over Meat side down. Remove the membrane on the Ribs, trimming excess fat. Let Ribs come to room temperature before Smoking. We recommend Hickory wood for this cook. Rub Ribs with Mustard of choice.- We Prefer Dijon but any mustard will do really. Season liberally with Hancock's Signature Rub and put on the Smoker at 225 Degrees for 2 1/2 Hours.
Brush with your Favorite BBQ Sauce of choice and allow Sauce to set (approx 15 Mins), then Brush with Honey for an additional 15 Minutes cook and Pull right around 3 hours total cook time.
Version 2 The 3-2-1 Method:
Flip the Ribs over Meat side down. Remove the membrane on the Ribs, trimming excess fat. Let Ribs come to room temperature before Smoking. We recommend Hickory wood for this cook. Rub Ribs with Hancock's Signature Rub. Cover and allow the rub to adhere for 15 -30 minutes. Put the Ribs on the Smoker at 225 Degrees for 3 Hours meat side up.
Pro Tip: If Your smoker does not have a built-in water pan, you may want to place a container of water in the cook chamber to keep moisture in the cook chamber so ribs wont dry out. We like to Spritz our Ribs every 45 Minutes to hour.
Using Heavy duty Aluminum foil tear off one long piece of foil slightly longer than 2 times the length of the ribs, 2 pieces works as well. Spread approx 1 cup of Brown Sugar into a rectangle where the ribs will lay on the foil.. Toss in a few pats of softened butter, or Squeeze Butter and a few lines of Honey and place ribs on it meat side down and wrap. Pro Tip: Want to Kick it up a notch? Add Some Pepper Jelly to this. You're family will sing its praises.
Return the wrapped ribs to the smoker for 2 Hours and continue to cook until meat has pulled back and exposed the bone approx 1/4" inch and then pull.
Remove Ribs from Foil and place back on Smoker mopping with your favorite BBQ Sauce or Honey and allow to set up for another 15-30 Minutes. Protip: Remove from Smoker by gloved hand or Paper towel to not mess up bark. Let rest for a few minutes, slice and enjoy!