Saturday, March 3, 2012
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| Steve's Bodacious Barbecue Ribs |
"These make actual mouth-watering 'Pig-cicles'! They take a while to prepare dinner, and while you devour them, you may have beef fat smeared from ear to ear! Mmm! Mmm! I want to smoke with hickory timber, however any of your favorite will suffice."
Ingredients :
- 2 tablespoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon salt
- 1 teaspoon floor black pepper
- 2 teaspoons ground cumin
- 1 half tablespoons brown sugar
- 1/four teaspoon ground cinnamon
- 1/eight teaspoon ground cloves
- 1/eight teaspoon ground nutmeg
- five pounds beef spareribs
- 2 kilos hickory wooden chips, soaked
Instructions :
| Prep : 15M | Cook : 10M | Ready in : 17H30M |
|---|
- In a medium bowl, stir collectively paprika, cayenne pepper, garlic powder, onion powder, salt, floor black pepper, cumin, brown sugar, cinnamon, cloves, and nutmeg. Apply liberally to the ribs. Place ribs in a large roasting pan, cowl, and refrigerate in a single day. Remove ribs from the fridge 1 hour before smoking.
- Prepare an outdoor smoker, bringing the temperature to 200 to 225 stages F (ninety five to a hundred and ten degrees C).
- Smoke ribs for six to 8 hours, including timber chips to keep a consistent smoke (approximately one handful each 30 to 45 minutes). Ribs are accomplished when crispy outdoor and soft inside. Remove from smoker, and set aside for 15 to twenty mins earlier than serving.
Notes :
- Try the use of a Reynolds® sluggish cooker liner for your sluggish cooker for less difficult cleanup.
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