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Dry Rubbed Ribs
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    Dry Rubbed Ribs

  • 1/4 Cup fresh ground black pepper 1/4 Cup granulated brown sugar 1/4 Cup sweet paprika 1 Tablespoon garlic powder 1 teaspoon cayenne 1 teaspoon Coleman's dry mustard 4 slabs (4 to 5 lbs) baby back ribs, cut in half
  • Combine all dry ingredients and blend well. Sprinkle on meat and rub in before cooking. Let ribs rest while the oven is preheating.

    Place slabs, meat side up, in a large foil-lined baking pan and cook for 1-1/2 hours in 300F oven or on your gas grill. Turn once about midway through cooking time.

    Baste with barbeque sauce. Prepare for finishing ribs. This can be done under the broiler in the oven or on the grill. Under each option (I recommend the grill), cook until ribs are charred to your liking, turning only once.

    Broiler:
    Remove ribs from baking pan and drain off drippings. Place rack in pan and place ribs on rack. Baste with additional sauce and broil for a few minutes on each side.

    Grill:
    Right after you put the ribs into the oven to bake, light your charcoal. If you're using a gas grill, preheat for 15 minutes before ribs come out of the oven. Use hickory chips (soaked in water for 30 minutes) if you want a smokier flavor. After the ribs are baked in the oven, baste them with additional sauce. Throw 'em on the grill and cook 5 to 10 minutes on each side. Watch for flare-ups or your ribs may be too charred. If that happens, wrap them carefully, pack in dry ice and send to Roy via Federal Express. He'll let you know if you've overdone it. Sorry, no returns.

    From: Serves 12 unless Roy's Invited

    From: Lynda Harrill
    Posted By: , Via: Chile Head Mailing List
    Post Date:

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