Wanted to share my first BBQ Spareribs of 2016, these were prepared with two different recipes :
1) Myron Mixon style rib rub
¼ cup kosher salt
• ¼ cup white sugar
• ¼ cup paprika
• 3 tablespoons coarse ground pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• ½ teaspoon cayenne pepper
2) Johnny Trigg style rib recipe
¼ cup kosher Salt,
¼ cup Paprika,
¼ Brown Sugar,
1 tablespoon Garlic,
3 tablespoon Black Pepper,
1 tablespoon Red Pepper,
1 tablespoon Onion Flakes
Both of these recipes are available on my site http://www.bbq-rubz.com
The ribs were prepared as follows :
Use well marbled ribs, trimmed to 3.5 inches with excess meat and membrane removed. Cover in the rub recipe or you can use Williams Food Co - Rib Tickler. Let rest 45 minutes before putting on the smoker. Spray/spritz with apple juice hourly Smokes them meat side up with pecan and cherry at a temp of 275* for approx. 2.5 hrs. Use Squeeze Parkay in a wave pattern on the aluminum foil, handful of brown sugar, 3-4 runs clover honey and a 1/2" wide stripe of Tiger Sauce, then place the ribs meat side down on the wrap mixture and repeat the process on the bone side and adds 1/4 cup apple juice, closes the foil up tightly, wrap with another layer of foil and return to the smoker for another 1.5 hrs or so. Unwrap and glaze them with a sauce made of tomato sauce, molasses and corn syrup and in the smoker for 1 hr. Re-glaze after you remove from smoker and slice with an electric knife.
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