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Ingredientes
- 1 c. brown sugar - (packed)
- 1/2 c. paprika
- 2 1/2 Tbsp. freshly-grnd black pepper
- 2 1/2 Tbsp. salt
- 1 1/2 Tbsp. chili pwdr
- 1 1/2 Tbsp. garlic pwdr
- 1 1/2 Tbsp. onion pwdr
- 1 tsp grnd red (cayenne) pepper - (to 2)
- 3 x full slabs of "St. Louis-cut" pork spareri (preferably 3 lbs ea or possibly less, and trimmed of chine bone and brisket flap) Sweet tomato-based barbecue sauce
Direcciones
- The night before you plan to barbecue, combine brown sugar, paprika, black pepper, salt, chili pwdr, garlic pwdr, onion pwdr and red pepper. Apply about 1/3 of spice mix proportionately to ribs, reserving remainder. Place ribs in a plastic bag; chill overnight.
- Before you begin to barbecue, sprinkle the ribs lightly but thoroughly with spice mix, reserving remainder. Let the ribs sit at room temperature for 30 to 40 min.
- Prepare smoker, bringing the temperature to 200 degrees to 220 degrees.
- Transfer ribs to smoker. Cook about 4 hrs, turning and sprinkling ribs with spice mix after about 2 hrs. In the last 45 min of cooking, slather ribs once or possibly twice with barbecue sauce.
- When ready, the meat will bend easily between the ribs, and the sauce will be gooey and sticky. Allow slabs to sit for 10 min before slicing them into individual ribs. Serve with more sauce on top or possibly on the side and plenty of napkins.
- This recipe yields 6 servings.
- Charcoal Grill, Water Smoker, or possibly Wood-Burning Pit" by Cheryl Alters Jamison and Bill Jamison"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 6 servings | |
| Calories 185 | |
| Calories from Fat 13 | 7% |
| Total Fat 1.54g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2941mg | 123% |
| Potassium 340mg | 10% |
| Total Carbs 45.04g | 12% |
| Dietary Fiber 4.4g | 15% |
| Sugars 37.78g | 25% |
| Protein 2.16g | 3% |
