Stephenson's bbq ribs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Salt |
| 1 | cup | * Season Salt |
| 1 | cup | Paprika |
| 5 | To 6 Slabs Spareribs (15 lbs) | |
| 14 | ounces | Bottles Ketchup |
| 3 | tablespoons | Prepare Horseradish |
| 3 | tablespoons | ** Salad Mustard |
| 2 | tablespoons | Woostershire Sauce |
| 1 | tablespoon | Lemon Juice |
| 1 | teaspoon | Celery Seed |
| ¼ | teaspoon | Onion salt |
| ¼ | teaspoon | Cayenne Pepper |
| ¼ | teaspoon | Liquid Smoke |
| ¼ | teaspoon | Garlic Juice |
Directions
SAUCE
Mark Foreman
Serving Size:12 Cooking time:3 hrs * Available in bulk at most good butcher shops. ** Hotter than regular mustard.
Let the coals burn almost white prior to cooking the ribs.
Mix seasoning together on a large plate. Starting at one end, cut between each rib till almost through. Lay each slab in the seasoning mixture, pressing as much of it as you can into the ribs. Flip the slab over and repeat on the other side.
Lay ribs on the smoker or grill. Let them cook for 15 min over indirect heat. Keep grill covered. Then turn and cook 15 min on the other side. Then turn them over again for 15 min....cooking till the ribs pull apart easily. This will be about 2½ hours at 225 degrees. (Use a thermometer to maintain tempurature adding coals as needed.)
Combine all of the sauce ingredients. Heat and serve with the meat.
This recipe is from the book "The all American BBQ Book" by Rich Davis and Shifra Stien. (Vintage Stien Press, 1988).
Source: File/JULIE.REC