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Dry Rubbed Ribs
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    Dry Rubbed Ribs

  • 4 Full slabs Spareribs
    **RUB**
  • 1 8 oz. bag Leggs Hot Italian sausage seasoning
  • 1 cup cane sugar
  • 1/2 cup hot chili powder
    **MOP**
  • 2 cups water
  • 6 chicken bouillon cubes
  • 1 cup olive oil
  • 1/3 cup balsamic vinegar
  • remaining rub
    **FINISH SAUCE**
  • 40 ounces Yoshida's spicy wing and rib sauce
  • 1/2 pint chockcherry syrup
  • 1 cup maraschino cherry juice with Vodka (3 shots)
  • 1 7 oz can Chipotle en Adobo sauce
  • 1 cup grated onion white
  • 2 tablespoons ground dry mustard

    • Brought to a simmer on stove then let sit overnight. Reheated and brushed on ribs 3 times last hour of smoke. Serve remaining sauce as dip for ribs.

    Rubbed olive oil over ribs then generously coated ribs with the rub reserving some of the rub. Wrapped in plastic and refrigerated for 30 hours.

    Smoked the ribs at 235F over Mesquite wood mopping every hour or so.

    Posted to the BBQ List by Don Havranek on Oct 19, 1998.

    From: Don Havranek
    Posted By: Don Havranek, Via: The BBQ Mailing List
    Post Date: Oct 19, 1998

    *BACK TO BARBECUE*






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