Tasty Tuesday is back! Heres a great recipe for smoked ribs from your Peru Hy-Vees Chef Tim: Ingredients: 1/4 cup salt 1/4 cup white cane sugar 2 tablespoons packed brown sugar 1 tablespoons ground black pepper 1 tablespoons ground white pepper 2 tablespoons onion powder 1 tablespoon garlic powder 1 tablespoon chili powder 1 tablespoon paprika 1 tablespoon ground cumin 6 pounds baby back pork ribs 1 cup apple juice 1/4 cup packed brown sugar 1/4 cup barbeque sauce Directions: 1.Stir together the salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Refrigerate at least 30 minutes prior to cooking. 2.Prepare the smoker with combination of charcoal and soaked wood apple or cherry chips, and bring the smoker to 235 degrees. 3. Place the baby back ribs onto the wire racks of the smoker. Place the racks into the smoker. 4. Cook the ribs in the smoker until the meat reaches 185 degrees, 3 1/2 – 4 hours. Brush the sauce onto the ribs 30 minutes before the ribs are ready to be taken out of the smoker. 5.Once the ribs are done, wrap them tightly with aluminum foil, and allow them to rest for 10 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist
Posted on: Tue, 05 Aug 2014 14:48:26 +0000
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