BBQ Smoked Pork Ribs - ★Cooking Recipes★

Fire up the grill and try Lynn Crawford's BBQ smoked pork ribs.
Directions for: BBQ Smoked Pork Ribs

Ingredients

BBQ Smoked Pork Ribs

5 lb(s) pork spareribs, cut into slabs

cup Southern dry spice rub (recipe to follow)

2 cups 2 cups BBQ sauce (recipe to follow)

2 cups mesquite chips, soaked in water for 30 minutes then drained

Southern Dry Rub Seasoning

4 Tbsp paprika

3 Tbsp salt

2 Tbsp garlic powder

1 Tbsp black pepper

2 Tbsp onion powder

2 Tbsp dried oregano

2 Tbsp dried thyme

Barbeque Sauce

4 Tbsp olive oil

2 cups onions, finely chopped

6 cloves garlic, finely chopped

3 tsp sweet paprika

2 tsp Southern Dry Rub Seasoning

4 tsp dry mustard

2 tsp salt

1 tsp crushed red pepper

1 tsp black pepper

1 6-oz can tomato paste

1 cup water

1 cup tomato juice

1 cup cider vinegar

6 Tbsp dark brown sugar

Directions

BBQ Smoked Pork Ribs

1. Rub the spareribs with the dry rub. Wrap each slab tightly in a double thickness of foil. Set aside while building the fire.

2. Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. Place the foil-wrapped ribs on the grill and cover. Cook, turning occasionally, until the ribs are tender, about 1 hour. Unwrap the ribs and set aside.

3. Sprinkle the drained chips over the coals. Place the ribs on the grill, brush with sauce, and cover. Grill for 5 minutes. Turn, brush with more sauce. Cover and continue grilling until the ribs are glazed, about 5 more minutes.

4. Cut between the bones into individual ribs. Serve hot, with any remaining sauce passed on the side.

Southern Dry Rub Seasoning

1. Combine all ingredients thoroughly.

Barbeque Sauce

1. In a medium saucepan set over medium-high heat, add the olive oil and onion and cook until they are very soft.

2. Add the garlic, paprika, Southern Dry Rub Seasoning, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes

3. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown.

4. Add the water, tomato juice, cider vinegar, and dark brown sugar, and stir to combine.

5. Reduce the heat to low and cook until the sauce has thickened and the flavours have come together, about an hour. Blend together.

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