Ingredients
- 5 - 10 LBS COUNTRY STYLE RIBS
- BLACKENED RUB
- 3 TBSP PAPRIKA
- 3 TBSP GROUND MUSTARD
- 2 TSP GROUND THYME
- 2 TSP ONION POWDER
- 2 TSP GARLIC POWDER
- 2 TBSP BROWN SUGAR
- 2 TSP SALT
- 1 TBSP BLACK PEPPER
- 1 TSP CAYENNE PEPPER
- 1 TSP ANCHO CHILI PEPPER
- 1 TSP CHIPOTLE PEPPER
- 1 TSP CALIF. CHILE PEPPER
- 1 TSP GROUND NUTMEG
- 1 TSP GROUND CUMIN
Details
Preparation
Step 1
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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