Cajun Barbecue Ribs

BBQ Ribs

May is National BBQ Month and what better way is there to celebrate than with some spicy, smokey Cajun BBQ Ribs? This recipe uses Beck’s Devil Dust Dry Rub, but you can substitute your own seasonings if you prefer. Just be careful not to overdo the Cayenne. Go for flavor, not pain!

Prep time: 1 hour

Cooking Time: 5 hours


The Rub:

  • 5 oz. Beck’s Devil Dust Dry Rub
  • 1 tablespoon white sugar
  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin

The Sauce:

  • 1 (12 ounce) can beer, at room temperature
  • 1/4 cup (4 tablespoons) butter, melted
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Beck’s 3 Devils Hot Sauce
  • 1 tablespoon of chili powder
  • 1 tablespoon of tomato paste

2 racks spareribs


  • To make the rub, in a small bowl, mix together all spices and set aside.
  • To make the liquid seasoning, in a medium bowl, whisk together beer, butter, Worcester sauce and hot sauce. Set aside.
  • Remove membrane from back of each rack of ribs and trim meat of excess fat. Season ribs liberally with rub all over.
  • Fire up smoker or grill to 225°F, adding chunks of smoking wood when at temperature. When wood is ignited and producing smoke, place ribs in smoker or grill, meat side up. Smoke until ribs darken to a deep rusty red color, about 3 hours.
  • Lay each rack of ribs on top of a sheet of extra-large heavy duty aluminum foil; tilt foil edges upward. Pour half of liquid seasoning over each rack of ribs, then seal ribs in foil and place back on smoker or grill for 1 hour.
  • Open one end of foil and pour liquid seasoning into a small bowl and reserve. Remove ribs from foil and place back in smoker and continue to cook until ribs have a slight bend when lifted from one end, 1-2 hours more.

Remove ribs from smoker, brush with reserved liquid seasoning. Serve immediately.


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