Big Rob’s
Barbeque Pork Ribs Makes 7-12 lbs. About 2 racks
By
Chief Rob Mirabile, GCPFD
These
ribs make southerners travel north.
Ingredients:
Dry Rub Sauce
4 Tbsp. Dark Brown Sugar 2 Cups
Dark Brown Sugar
2 Tbsp. Paprika ½ Cup
Ketchup
2 Tbsp. Salt ½ Cup Soy Sauce
2 Tbsp. Black Pepper ½ Cup
Worst shire Sauce
1 Tbsp Onion Powder 1 Cup
Chili Sauce
1 Tbsp Garlic Powder 4 Cloves
Crushed Garlic
2 Tsp. Dry Mustard
2 Tsp. Black Pepper
½
Cup Rum
Directions:
1. Mix Dry Rub Ingredients Together.
2. Rub Ribs with Dry Rub, Coating all
surfaces.
3. Refrigerate Overnight.
4. Mix Sauce ingredients together and Wisk
until smooth. Set Aside.
Prepare
Smoker/BBQ to 275 degrees.
5. Smoke/BBQ with indirect heat 4 hours at 275
degrees.
6. Completely baste all surfaces of ribs with
sauce mix.
7. Smoke/BBQ an additional 1 ½ -2 hours until
done.
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