Recipe

Smoked Bbq Ribs Recipe

	Rockyruby / All my dishes 1 month, 3 weeks ago REALLY TENDER, VERY FLAVORFUL RIBS. TAKES A LOT OF TIME, BUT VERY WORTH IT IN THE END. WE DON'T LIKE DRY RUBS, SEEMS LIKE WE'RE EATING SANDPAPER...SO WE ADD THE MINCED GARLIC THAT'S IN OLIVE OIL TO MAKE A WET RUB. Prep:15m Cook:420m Servings:6	Rockyruby
	smoked bbq

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Ingredients

2 RACKS OF PORK RIBS

I DO NOT MEASURE ANYTHING, SO YOU WILL NEED TO JUDGE FOR YOURSELF WHAT YOU THINK YOU WILL NEED FOR THE RUB:

GARLIC PEPPER

COURSE GROUND BLACK PEPPER

CAYENNE PEPPER

CUMIN

MINCED GARLIC IN OLIVE OIL

PAPRIKA

THYME

BBQ SAUCE - I MAKE MY OWN....USE YOUR FAVORITE

Directions

USING A TWO PRONGED FORK, POKE THE RIBS IN BETWEEN THE BONES TO ALLOW THE RUB TO PENETRATE.

MIX ALL OF THE SPICES WELL AND RUB ALL SIDE OF THE RIBS THOROUGHLY.

PLACE THE RIBS IN A LARGE ZIPLOC BAG AND ALLOW TO MARINATE AT LEAST OVERNIGHT. I DO MINE FOR ABOUT 5 DAYS, TURNING THEM EVERY DAY.

PREPARE YOUR SMOKER AS DIRECTED. I USED MESQUITE CHIPS SOAKED IN BEER, YOU WANT TO USE THE BEER THAT YOU SOAKED THE CHIPS IN FOR THE WATER PAN IN YOUR SMOKER.

SMOKE THE RIBS BONE SIDE DOWN FOR THE FIRST TWO HOURS, CHECKING ONLY THE FIRE, CHIPS AND LIQUID LEVEL AS LITTLE AS POSSIBLE.

AFTER TWO HOURS, FLIP THE RIBS, FOR ANOTHER TWO HOURS, CONTINUALLY MAKING SURE YOU HAVE ENOUGH LIQUID, FIRE AND CHIPS THE ENTIRE TIME.

FLIP THE RIBS BONE SIDE DOWN ONE MORE TIME FOR THE LAST TWO HOURS OF SMOKING.

AT THIS POINT, PREPARE A CHARCOAL GRILL TO TRANSFER THE RIBS TO.

ON INDIRECT HEAT, BBQ THE RIBS, ALLOWING THE SAUCE TO BROWN AND COOK IN, ABOUT AN HOUR TOTAL, FLIPPING TWICE.

REMOVE, CUT IN BETWEEN BONES AND SERVE!

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