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LOCATION: Recipes >> Outdoor Cooking >> Bbq Ribs 02

Print this Recipe    Bbq Ribs 02

Start out with just over a three pound rack with the membrane
removed by the butcher. Use a dry rub consisting of 1/2 box brown
sugar, 1 tablespoon black pepper, 2 tablespoons paprika, 2 teaspoons
red pepper, 2 teaspoons salt. After applying the rub, seal them in
plastic storage bags and refrigerate for a few hours. Let come to
room temperature. Start your smoker (such as a Brinkman Smoke King
- a vertical water type smoker made of heavy steel with a large
door four racks for cooking and a sealed top).

Fill firebox with about 5 pounds of lit charcoal, and put about a
half pan of water in smoker. Add the ribs and empty the juices
that had collected in the plastic bags to the water pan and cook
at about two hundred degrees for three hours. Add another five
pounds of lit charcoal and three fist sized hunks of maple hardwood
and cook another three hours. Light up a gas grill with burners
on low, put the ribs on and bast with commercial or homemade bbq
sauce. Turn ribs after five minutes or so, basting with sauce
again and remove from grill.

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