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Sunday, August 05 2012

Hickory salt and wood chips flavor these delicious pork ribs. They'll be a hit at your cookout!

 


 
Sugar-and-Spice Pork Ribs
Recipe from 
Servings: 6 servings
 
 
ingredients
  •  
    1/3  cup  sugar
  •  
     tablespoons  paprika
  •  
     tablespoon  seasoned salt
  •  
     tablespoon  hickory-flavored salt
  •  
     teaspoons  garlic powder
  •  
     teaspoons  ground black pepper
  •  
     pounds  pork loin back ribs
  •  
     cups  hickory wood chips
  •  
     cup  bottled barbecue sauce
  •  
 
directions
For rub, in a small bowl combine sugar, paprika, seasoned salt, hickory-flavored salt, garlic powder, and pepper. Remove 1/4 cup of the rub. (Store remaining rub in a tightly covered container.)
 
Pull membrane off the back of the ribs; trim fat from ribs. Sprinkle the 1/4 cup rub evenly over both sides of ribs; rub in with your fingers. Wrap ribs tightly in plastic wrap; refrigerate for 8 to 24 hours.
 
At least 1 hour before grilling, soak wood chips in enough water to cover. Drain before using.
 
Prepare grill and wood chips for indirect grilling. Test for medium heat above the drip pan. Place ribs, bone sides down, on the grill rack over the drip pan. (Or place ribs in a rib rack; place on grill rack over the drip pan.) Cover and grill for 1-1/4 to 1-1/2 hours or until ribs are tender; brush once with barbecue sauce during the last 15 minutes of grilling. Add additional coals and wood chips as needed to maintain temperature and smoke.
 
In a small saucepan heat remaining barbecue sauce until bubbly; pass with ribs. Makes 6 servings.
 

smoker directions
Prepare and chill ribs as directed above. Substitute 8 to 10 hickory wood chunks for the wood chips. In a smoker arrange preheated coals, drained wood chunks, and water pan according to manufacturer's directions. Pour water into pan. Place ribs, bone sides down, on grill rack over water pan. Cover and smoke for 3 to 4 hours or until ribs are tender; brush once with barbecue sauce during the last 15 minutes of smoke cooking. In a small saucepan heat remaining barbecue sauce until bubbly; pass with ribs. Add additional coals, wood chunks, and water as needed to maintain temperature and smoke.
 
 
Posted by: Send a Meal AT 11:46 am   |  Permalink   |  Email