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BBQ Ribs (Southern Style)

2-3 pounds pork spareribs

1 Tablespoon sugar
2 Tablespoons brown sugar
1 Tablespoon ground cardamom
1 Tablespoon red pepper or cayenne pepper
1 Teaspoon salt
1 Tablespoon pepper
2 Tablespoons paprika or Hungarian paprika
1 Teaspoon white pepper

6 or 7 2" by 2" squares of pecan, apple, or peach wood (can use hickory)
1 large bucket water
1 heavy plate
1 decent sized rock

Day before your cookout: Combine ingredients for rub. Sprinkle
rub over meat liberally. Mash in with your hands and work it in
well. Take your time on this step. Make sure you cover all
surfaces. When you are done, your ribs shouldn't look wet. There
should be enough rub incorporated to be sandy looking. Set the
ribs on a cooling rack in a large pan. Place the pan in the
refrigerator and let set over night.

Place wood chips in bucket of water, place heavy plate on top and
weight it down with the rock. This should keep the wood submerged.
You need to soak the wood WELL (minimum of 12 hours, 24 is better!).

When you are ready to grill: Start your grill or BBQ (works best
on a BBQ). 5 minutes before you are ready to cook, place the wood
chips directly on your coals, but off to the sides so you won't
affect the heat of the coals. Once the wood BEGINS to smoke, you're
ready to cook.

Bring out the ribs and cook! DON'T use BBQ sauce! The rub you
used and the wood chips should give the ribs a very fruity but
spicy set of ribs that are delicious. DON'T use mesquite on these
ribs unless you want a very Cajun style rib. Mesquite wood can
give off a smoke that makes your meet taste bitter.

Your ribs should cook for a MINIMUM of 1 hour. Make sure you use
a thermometer to check the meat before you serve it. Turn your
meat OFTEN. The meat will darken on the outside as the sugar
caramelizes. Don't worry about this, it isn't burned! As long as
you turn your meat often, the dark pieces will be a spicy sweet.
(burned meat is very bitter and woody tasting).

If you are using a gas grill, use the LOWEST heat setting. Your
goal is to SLOW cook these ribs.

Should serve a family of 4 (as long as you have some delicous potato
salad, cole slaw, corn on the cob, and perhaps a melon of some type
for desert...it did for us in South Carolina!)

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2 of 2 people found the following review helpful:
Taste: Ease of Prep: Appearance:
PAR EXCELLENCE, June 18, 2004 - 12:17 AM
Reviewer: DEN DUNN from WAUSAUKEE, WI. 54177
VERY GOOD FOR MY PALATE---SERVED MINE WITH CORN BREAD AS A TRIBUTE TO THE SOUTHERNERS IN MY ANCESTRY

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1 of 1 people found the following review helpful:
Taste: Ease of Prep: Appearance:
PAR EXCELLENCE, June 18, 2004 - 12:17 AM
Reviewer: DEN DUNN from WAUSAUKEE, WI. 54177
VERY GOOD FOR MY PALATE---SERVED MINE WITH CORN BREAD AS A TRIBUTE TO THE SOUTHERNERS IN MY ANCESTRY

Was this review helpful to you?  Yes  No



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