Finger-licking good, these ribs are the quintessential definition of great BBQ. Sticky, sweet, tangy and delectable, the BBQ sauce that slathers these tender ribs is outrageously good, and makes eating ribs pure fun. Wonderful!
- 1 Cup brown sugar (packed)
- 1/2 Cup paprika
- 2 1/2 Tablespoons freshly-ground black pepper
- 2 1/2 Tablespoons salt
- 1 1/2 Tablespoons chili powder
- 1 1/2 Tablespoons garlic powder
- 1 1/2 Tablespoons onion powder
- 1 teaspoon ground red (Cayenne) pepper (to 2 teaspoons)
- 3 full slabs of "St. Louis-cut" pork ribs (preferably 3 pounds each or less, and trimmed of chine bone and brisket flap)
- sweet tomato-based barbecue sauce
- The night before you plan to barbecue, combine brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder and red pepper. Apply about 1/3 of spice mixture evenly to ribs, reserving remainder. Place ribs in a plastic bag; refrigerate overnight.
- Before you begin to barbecue, sprinkle the ribs lightly but thoroughly with spice mixture, reserving remainder. Let the ribs sit at room temperature for 30 to 40 minutes.
- Prepare smoker, bringing the temperature to 200 degrees to 220 degrees.
- Transfer ribs to smoker. Cook about 4 hours, turning and sprinkling ribs with spice mixture after about 2 hours. In the last 45 minutes of cooking, slather ribs once or twice with barbecue sauce.
- When ready, the meat will bend easily between the ribs, and the sauce will be gooey and sticky. Allow slabs to sit for 10 minutes before slicing them into individual ribs. Serve with more sauce on top or on the side and plenty of napkins.
Per Serving (excluding unknown items): 45 Calories; 2g Fat (23.7% calories from fat); 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 2688mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1/2 Fat.
Notes: Cheryl and Bill Jamison
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