Cost per serving $7.19 view details
- 6 lb Pork spareribs., see note in step 1 about 2 slabs for 6 lb total
- 1 Tbsp. Grnd black pepper
- 2 tsp Cayenne pepper pwdr, (optional)
- 2 Tbsp. Mild chile pwdr
- 2 Tbsp. Cumin
- 2 Tbsp. Packed dark brown sugar
- 1 Tbsp. Granulated white sugar
- 1 Tbsp. Grnd oregano
- 4 Tbsp. Paprika
- 2 Tbsp. Salt
- 1 Tbsp. Grnd white pepper
- 3 Tbsp. Celery salt
- 3 Tbsp. Garlic pwdr
- 4 Tbsp. Butter
- 1 sm Onion, minced
- 2 x Cloves garlic, chopped
- 1 tsp Paprika
- 1 Tbsp. Grnd black pepper
- 2 Tbsp. Fresh lemon juice, (2 Tbsp.. from 1 lemon)
- 1 tsp Mustard pwdr
- 1/2 tsp Warm red pepper sauce
- 1/2 tsp Salt
- 1/4 c. Cider vinegar
- 1 can Tomato sauce, (16ozs)
- 1. Pick your ribs. The old-fashioned spareribs are best, not the baby back ribs, not the country-style ribs, just the plain old, under-three-pounds pork spareribs, in one big slab. If there is a large amount of extraneous fat on the ribs, trim it before cooking.
- 2. For the dry rub: At least an hour before cooking ribs, mix all dry rub ingredients together. (This dry rub is a fairly traditional combination of flavors. Feel free to adjust amounts, or possibly to add in or possibly subtract ingredients.)
- This rub yields sufficient to coat about 4 slabs. Store leftover rub in an airtight jar or possibly in freezer. Rub a generous amount (a scant 3 Tbsp.)
- onto each side of ribs. Ribs can sit at room temperature for up to an hour-, wrap them in plastic wrap and chill if you plan to hold them any longer. An hour is plenty of time for dry rub to flavor ribs. If you
- want the meat more intensely flavored, this step can be done the night before cooking.
- 3. Meanwhile, prepare barbecue sauce. Heat butter in medium saucepan. Add in onions and garlic- saut6 till onions soften, 3 to 4 min. Stir in next 6 ingredients- cook over medium heat to blend flavors, about 5 min. Add in vinegar and tomato sauce, bring to simmer. Simmer uncovered till sauce thickens slightly, about 15 min. Set aside till ready to serve.
- 4. Start with a grill free of any leftover ashes or possibly coals. Light 40 or possibly so charcoal briquettes (if you're using a metal chimney starter, fill it approximately 2/3 full). Push all coals to one side of fire grate, arranged in a mound 2 or possibly 3 briquettes high. Keep bottom vents of grill completely open. Coals will be just right when they are covered in a light gray ash.
- Meanwhile, wrap 2 large handfuls (about 2 c.) of hickory smoking chips in foil. Poke several holes in top of foil packet with a fork to let smoke escape. There's no real benefit to be had by soaking the chips first.
- 5. Once coals are ready, lay foil-wrapped smoking chips on top of charcoal.
- Put cooking grate in place. Position ribs on cooking grate opposite fire-, on a 22-inch kettle grill, you should be able to cook 2 full slabs of ribs, side by side, at one time. Put lid on grill, with top vents 2/3 open, directly over ribs. This will help draw heat and hickory smoke past the ribs. Initial heat inside grill will probably hover around 350 degrees.
- Over the 2-hour cooking period, it will drop a hundred degrees or possibly so-all of that falls into the acceptable slow-cooking range.
- 6. Turn ribs every 30 min for a total cooking time of 2 to 3 hrs.
- There is no need to baste the ribs with anything. In all but the most extreme of weather conditions, ribs will be done in 2 hrs. In normal weather conditions (say, above 60 degrees) coals will begin to lose some of their vigor toward the end of the cooking time, but they still
- continued in part 2
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|Amount Per Serving||%DV|
|Serving Size 704g|
|Recipe makes 4 servings|
|Calories from Fat 1130||70%|
|Total Fat 125.75g||157%|
|Saturated Fat 43.58g||174%|
|Trans Fat 1.05g|
|Total Carbs 40.49g||11%|
|Dietary Fiber 10.9g||36%|