Yield: 10 Servings
|⅓ cup||Ground black pepper|
|3||Full slabs pork spareribs; preferably 3 pounds each or less, st. louis cut (trimmed of the chine bone and brisket flap)|
|⅔ cup||Mansion barbecue spice mix|
|Bowl of beer mop sauce for meat|
|3½ to||4 hours. Every 30 minutes baste both sides and turn them over.|
Apply the pepper evenly over the ribs, and then do the same with the dry rub. Place the slabs in a plastic trash bag, and put them in the refrigerator overnight.
The next day mix the mop sauce and prepare the pit for smoking. Cook the slabs between 200 degrees and 220 degrees until you feel them crack a bit between the ribs when you bend the slabs with a gloved hand, approximately Allow the slabs to sit 10 minutes before slicing them into individual ribs.
Formatted by suechef@...
Recipe by: DEAN FEARING SHOW #HE1A02 Posted to MC-Recipe Digest V1 #789 by Sue <suechef@...> on Sep 18, 1997