Mark’s Rib Recipe (spare ribs) Hog Rub: 2 parts paprika 1 ¼ parts onion powder 1 part seasoned salt 1 part brown sugar 1 part black pepper 1 part garlic powder ¾ parts chili powder ¼ part dried mustard Cumin to taste Dried Sweet basil to taste Cayenne pepper to taste Hog Sauce: 2 parts Ketchup 1 part brown sugar ½ part molasses Squeeze of yellow mustard or apple cider vinegar 1 part rub ¼ part Worcestershire sauce ¼ part Soy sauce Squeeze of lemon juice Frank’s Red Hot sauce to taste Cayenne pepper to taste Liquid smoke to taste If sauce is too thin to your taste, add brown sugar If sauce is too thick to your taste, cut it with apple juice Glaze: Cut the sauce 50/50 with apple juice Add a little apple cider vinegar Instructions: • Pull membrane off of ribs • Use Frank’s Red Hot Sauce and cover bother sides of the slab This will give it some heat and the vinegar will help break down the meat. • Cover ribs generously with rub on both sides • Let ribs set for 30-60 minutes This will let the ribs sweat and start to liquefy the rub • Add more rub • Put on pit at 250-275 degrees for 3 hours meat side up • After one hour of cooking, sprits ribs with apple juice. Every 30 minutes. (Do this quickly to avoid heat loss) • After 3 hours, put brown sugar and squeeze butter on aluminum foil • Put ribs meat side down and the add brown sugar and squeeze butter. The ribs now should look like a bowl to hold the juice. • Wrap it tight and put back on pit for 2 hours. • After 2 hours, take out of foil and put it back on the pit at 225 degrees for one hour. • Glaze every 20 minutes for that hour with brush. • Take it off the pit and brush the sauce on lightly. Let it set for 20-30 minutes covered inside. • EAT!
Posted on: Sun, 30 Jun 2013 20:35:27 +0000
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