TANGY SANTA MARIA COUNTRY RIBS

SANTA MARIA STYLE COUNTRY RIBS
Photo by Dale G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5 - 10

    LBS COUNTRY RIBS

  • TANGY SANTA MARIA RB

  • 1

    TBSP KOSHER SALT

  • 1

    TBSP BLACK PEPPER

  • 1

    TBSP GROUND MUSTARD

  • 1

    TBSP PAPRIKA

  • 1

    TBSP GARLIC POWDER

  • 1

    TBSP ONION POWDER

  • 1

    TBSP BROWN SUGAR

  • 1

    TBSP DRIED OREGANO

  • 1

    TSP DRY ROSEMARY

  • 1/2

    TSP GROUND SAGE

  • 1/2

    TSP DILL

Directions

MIX UP RUB IN A BOWL PLACE INTO A AIR TIGHT CONTAINER SET ASIDE. MAY HAVE TO DOUBLE THE RECIPE PREPARE THE COUNTRY RIBS, TRIM OF EXCESSIVE FAT, APPLY RUB THEN PLACE INTO TUPPERWARE TYPE CONTAINER, COVER AND PLACE INTO FRIDGE OVER NIGHT REMOVE FROM FRIDGE AND PLACE ON COUNTER AS YOU PREPARE YOUR SMOKER PREPARE YOUR SMOKER AND CHIPS PREHEAT TO 225 F FOR 30 TO 40 MINUTES. PLACE WOOD CHIPS INTO SMOKER AND LET THEM START PRODUCING SMOKE, USE MAPLE, APPLE OR OAK. PLACE COUNTRY RIBS ON RACKS SO THEY DO NOT TOUCH ONE ANOTHER THE INTO SMOKER. CLOSE DOOR,,, SMOKE FOR NO MORE THEN 4 HOURS, AFTER THE SMOKE HAS QUITE APPLY YOUR FAVOURITE BBQ SAUCE WITH 2 TO 3 COATS LETTING CARAMELIZE BETWEEN COATS. CONTINUE TO COOK TILL AN IT OF 170 - 180 F.. HIGHER MAKES IT FALL APART. NOTE: AFTER THE SMOKING PROCESS MAY REMOVE FROM SMOKER .. CUT TO BITE SIZE CHUNKS AND PLACE INTO CROCK POT WITH BBQ SAUCE ON HIGH FOR 4 HOURS THEN SERVE AS AM APPETIZER

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