Finger Lickin Ribs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ribs (I like baby back}
Wet rub :
1/4 cup mustard
1/4 cup Italian dressing
1 tablespoon prepared horseradish
2 tablespoons Worcestershire
Dry rub:
big daddy rub (enough for 3 slabs)
1/2 cup paprika
1/3 cup black pepper
1/8 cup salt
1/4 cup chili powder
1/4 cup cumin
1/4 cup packed brown sugar
3 TBS sugar
1 TBS cayenne
1/8 cup coriander
1/4 cup garlic powder
1/4 cup onion powder
1/3 cup lemon pepper
(if you use a vertical water smoker like I do you will also need 1 liter of citrus soda and 1 bottle of Italian dressing for the water pan.
Spritz:
1/4 cup orange juice
1/4 cup pineapple juice
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Directions: |
Directions:Remove ribs from package and pat dry with paper towels.
If using a vertical water smoker you will need to cut ribs in half.
A rib rack is also ideal to use.
Remove membrane from back bone side. Use a knife to loosen the membrane and paper towel to grip and pull the membrane. Takes practice, but once you get it - it is easy.
Rub or mop a lite coat of the wet rub on bone side. Then sprinkle the dry rub.
Turn and repeat wet and dry rubs on other side.
Repeat the rubs with remaining slabs.
Leave rub on for an hour. This will also bring ribs to room temperature which is ideal.
Prepare your smoker. I use a combination of hickory, mesquite and apple wood chunk.
Smoke for an hour then Spritz.
Smoke for 2 more hours then remove ribs.
Wrap each rib slab with heavy duty foil and put 1/4 cup of orange or pineapple juice in each pouch. Double wrap to create a steaming effect.
Return to smoker or place in a 225 degree oven for another 2-3 hours or until internal temperature of meatiest part of ribs register 165 degrees.
Put in a cooler until ready to serve. The ribs will stay hot for hours in the cooler.
enjoy |
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Number Of
Servings: |
Number Of
Servings:alot |
Preparation
Time: |
Preparation
Time:6 hours |
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