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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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This is a dry rub I've experimented with for a while. I put this on a couple racks of Pork ribs, marinaded overnight then cooked slow in my smoker. Wow did they turn out great! Wife and kids loved them. I put a homemade BBQ sauce on one rack and none on the other. Both were great but I think the one without sauce was better. Though this was cooked in a smoker, it could also be done in the oven or BBQ. Ingredients:
1 -2 pork spare rib racks |
1 tablespoon season-all salt |
1 tablespoon kosher salt |
1/2 cup brown sugar |
1 teaspoon pepper |
2 tablespoons chili powder |
1 teaspoon cayenne pepper |
2 teaspoons garlic powder |
2 teaspoons onion powder |
1/2 teaspoon ground mustard |
1 teaspoon paprika |
3 cups apple juice |
Directions:
1. Mix together dry ingredients.
2. Rub liberally all over the ribs on both sides. (For more flavor penetration, pull off membrane from the bone side of ribs).
3. Cover with plastic wrap or vacuum seal bag and place in the refrigerator overnight.
4. Heat smoker/cooker to at least 250°F and keep between 250-300°F.
5. Pour 2 cups of the apple juice in water pan to steam the ribs with.
6. Add soaked hardwood chips or smoking wood of your choice to the smoker.
7. Amount of smoke is up to you.
8. After about 3 hours, internal temperature of the meat should be around 170°F In order to make the meat a bit more tender, wrap the ribs in foil and spray or drizzle some remaining apple juice on the ribs, closing the foil around them until desired tenderness is achieved. Don't drown the ribs in juice but moisten them, about another hour or so.
9. If sauce is desired, mop it on the ribs the last 30 minutes or so of cooking.
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