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

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