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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baby Back Ribs - Sweet & Peppery Rub Recipe

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This recipe for Baby Back Ribs - Sweet & Peppery Rub is from ENJOYING LIFE AND FOOD 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. firmly packed brown sugar
1/2 c. paprika
1 T. coarsely ground black pepper
1 T. garlic powder
1 T. chili powder
1 T. cayenne pepper
1/2 T. ground cumin
1/2 tsp. dried mustard powder
Baby Back Ribs
Directions:
Directions:
Mix all ingredients together and store in jar. This makes enough rub to do lots of ribs.
Buy fresh Baby Back Ribs and pull the membrane off that is on the underneath next to the bones. (I cut into it with a sharp knife then grab it will needle-nose pliers to pull it off.) Cut into sections with about 4 ribs each. Rub all over with Dry Rub and put in Ziploc bag over night. Use a BBQ pit with two burners. Put the ribs in a disposable alum roaster pan on the unlit side and put smoking chips on the lit side. Cook at 275-300º 3-4 hours
Number Of Servings:
Number Of Servings:
1-1/2 lb. of ribs/person
Preparation Time:
Preparation Time:
Overnight & all afternoon
Personal Notes:
Personal Notes:
I like Mesquite wood chips, but some people prefer Hickory smoke flavor. You can serve with your favorite BBQ sauce, but they are delicious without it.

 

 

 

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