1/4 cup ancho chili powder |
2 tablespoons spanish paprika |
2 tablespoons freshly ground black pepper |
2 tablespoons dry mustard |
2 tablespoons kosher salt |
2 tablespoons ground coriander |
1 tablespoon dried oregano |
1 tablespoon ground cumin |
2 teaspoons chile de arbol |
2 racks st. louis-style pork ribs, 12 ribs each, membrane removed |
1/4 cup canola oil |
2 cups cider vinegar |
2 tablespoons light brown sugar |
1/2 teaspoon cayenne powder |
few dashes hot pepper sauce (recommended: tabasco) |
1 tablespoon kosher salt |
1/4 teaspoon freshly ground black pepper |
mix of hickory and applewood chips |
1 quart apple cider |
north carolina barbecue sauce, recipe follows |
1/4 cup canola oil |
2 medium spanish onions, coarsely chopped |
6 cloves garlic, coarsely chopped |
2 cups ketchup |
2/3 cup water |
1/4 cup ancho chili powder |
2 tablespoons paprika |
2/3 cup dijon mustard |
2/3 cup cider vinegar |
2 tablespoons worcestershire sauce |
2 canned chipotle chiles in adobo, chopped |
1/4 cup dark brown sugar |
2 tablespoons honey |
2 tablespoons molasses |
kosher salt and freshly ground black pepper |