 |
Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 4 |
|
This recipe won 1st place in the 1996 Chilsolm Trail Roundup BBQ cookoff in Fort Worth, Texas. I usually use pork ribs but this works well for beef ribs too.. Baby backs really do not benefit from this cooking method. Ingredients:
brown sugar |
honey |
dry rub seasonings |
1/3 cup brown sugar, to taste |
11 ounces chili powder |
2 tablespoons seasoning salt |
2 tablespoons garlic powder |
2 tablespoons onion powder |
2 tablespoons cayenne, to taste |
1 tablespoon cracked black pepper |
2 tablespoons paprika |
Directions:
1. Prepare barbeque smoker with hickory or pecan wood.
2. If you use briquets and woodchips, soak the chips in water.
3. Rub ribs with dry rub and let set for one hour before starting to smoke.
4. Smoke ribs slowly over indirect heat, 250 to 275 degrees for 2 1/2 hours.
5. Wrap ribs in foil, cover meat generously with brown sugar and honey.
6. Cook meat till rib bone twists and pulls freely out, about 2 1/2 to 3 more hours.
|
|