Recipe By : Dave Frary
Serving Size : 1 Preparation Time :0:00
Categories : Pork Ribs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 lb Pork ribs (2 racks)
1/2 c Ground black pepper
1/2 c Paprika
1/2 c Sugar
2 tb Kosher or sea salt
4 ts Dry mustard
2 ts Cayenne pepper
Dry Rub:
1/2 c Black pepper -- ground
1/2 c Paprika
1/2 c Sugar -- run this through the
- coffee grinder to make
- turbinado sugar
2 tb Kosher or sea salt -- run this
- through the coffee grinder
- with the sugar
4 ts Dry mustard
2 ts Cayenne pepper
The night before...
The ribs should be trimmed of all hard fat and the membrane removed
from the underside. To remove it, poke a hole and run your finger
under the membrane, then rip it away.
Rub both sides of the ribs with a thick coat of dry rub.
Dry rub recipe from: Smoke & Spice by Cheryl and Bill Jamison
Place the ribs in a plastic bag and refrigerate overnight.
The next day. Remove the ribs from the refrigerator and let them
come to room temperature.
Start a fire in your Webber Grill or smoker with charcoal. As the
coals turn gray add hard wood chunks or water soaked wood chips.
Bring the smoker temperature to between 210 and 225°F by adjusting
the vents. Hold this temperature throughout the smoking
(90 minutes) by adding more wood or charcoal.
Place the ribs on the rack and smoke cook them, in heavy smoke, for
at least 2 hours. Add wood or chips every 30 minutes or so. The
ribs should have a dark "crust" formed by the smoke clinging to the
rub. Try not to knock it off when handling them, that is where the
flavor is!
Preheat the oven to 225°F. Place the ribs on racks over cookie
sheets and place in oven. Cook for 3 hours, or until the rib bones
are easily removed when you twist them. These are called "dry
ribs". No extra spices or MOP was used in the cooking process.
To make juicier ribs, brush them with barbecue sauce (the recipe
follows) and cover with aluminum foil to bake for the last hour.
Ribs can be made a day or two ahead and reheated in a warm oven,
the way restaurants do!
Serve with barbecue beans, coleslaw, potato salad, and plenty of
cold beer. Enjoy!
