Betcha Didnt Know...... Most barbecuers cook in a wet style when it comes to ribs, which means applying a sauce near the end of cooking and again before serving. However, in Texas, the ribs are often left dry as they are in this recipe below. Lone Star State Spareribs-serves 6 Barbecued Rib Rub 1/3 cup ground black pepper 1/4 cup paprika 2 Tbs. sugar 1 Tbs. salt 1 Tbs. chili powder 1 1/2 tsps. garlic powder 1 1/2 tsps. onion powder 3 full slabs of pork spareribs Beer mop 12 oz. beer 1/2 cup vinegar 1/2 cup water 1/4 cup of canola or corn oil 1/2 medium onion, chopped 2 garlic cloves, minced 1 Tbs. Worcestershire sauce 1 Tbs. of the above rub The night before you barbecue, combine the rub ingredients in a small bowl. Apply the rub evenly to the ribs, reserving about half of the spice mixture. Place the slabs in a plastic bag and refrigerate overnight. Before you begin to barbecue, take the ribs from the refrigerator. Pat them down with the remaining rub, reserving 1 tablespoon. Let the ribs sit at room temperature for 30 to 40 minutes. Prepare the smoker for barbecuing, bringing the temperature to 200° to 220° F. Mix together all the ingredients for the beer mop in a large saucepan and warm over low heat. Transfer the meat to the smoke. Cook the ribs for 5 to 6 hours, turning and basting them with the mop about once an hour. When ready, the meat should be well done and falling off the bones. Allow the slabs to sit for 10 minutes before slicing them into individual ribs. Enjoy!
Posted on: Mon, 20 Oct 2014 15:31:54 +0000
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