Recipe

1 In a large bowl, add all rib rub ingredients and mix to combine.
2 Transfer to a container and store until ready to use.
3 For the dry ‘slaw mix, peel carrot and cut off ends. Cut into 3” sections and square off.
4 With a knife or preferably a Japanese mandolin, slice into 1/16” pieces. Stack slices on top of each other and cut into a thin julienne.
5 Soak in cold water until ready to use.
6 Remove core from both the green and purple cabbage and cut into quarters.
7 Set a Japanese mandolin to 1/8” and slice cabbage into long, thin strands. Be sure to rinse purple cabbage under cold water until the water runs clear to prevent it from bleeding and staining slaw mix.
8 Mix green & purple cabbage with carrot until thoroughly combined. Set aside until ready to use.
9 Add all of the coleslaw dressing ingredients to a large mixing bowl and mix to combine.
10 Adjust seasoning with salt and pepper as needed. Keep refrigerated until read to use.
11 Flip ribs over to expose back side and with a paper towel, grab the corner of the membrane attached to bones and peel back to remove. Remove from all racks.
12 Add about a tablespoon of yellow mustard to all rib racks and rub into both sides evenly—this will act as a binder for the rub to stick to.
13 Coat both sides of ribs generously with dry rub. Wrap ribs and refrigerate overnight.
14 Preheat grill to 250℉ set up for indirect grilling.
15 Wrap each rack of ribs in aluminum foil with about a tablespoon of apple cider vinegar and place on the grill on indirect side. Cook low and slow for 4-5 hours.
16 In the meantime, make your Coleslaw by adding 1 cup of dry slaw mix into a mixing bowl and toss with 1-2 oz of dressing depending on how wet you like it.
17 When ribs are tender but still attached to the bone, remove from grill, and increase heat to 400℉.
18 Remove ribs from foil and place on direct heat to char, flipping and basting with FLAVORTOWN MOP BBQ SAUCE every 1-2 minutes.
19 When ribs are glazed, remove from grill, cut into sections, and serve on a platter with more sauce for dipping, sides of Cole slaw and pickles.

Goes great with our new 2023 Trophy!