Ingredients:
(2)Two meaty slabs fresh pork ribs
Smoke Marinade:
Liquid smoke
Fresh cracked black pepper
Coarse Hawaiian or Kosher rock salt
MSG (optional)
Dry Rub:
Chili powder
Garlic powder
Paprika powder
Onion powder
Procedure:
Remove as much of the thin membrane as you can from the bone side of the slabs and then wash them off and dry with paper towels. Rub ribs with a good amount of the smoke marinade and finally the dry rub. Allow them to stand at room temperature for about half an hour. If you can leave them over night, all the better.
Heat your oven to 250°. Lay ribs, bone side down, on racks and cook for about 5 hours or until the meat pulls away from the bone.
During the last ½ hour, you may choose to baste or mop the ribs with your favorite bbq sauce. If you use a thick barbeque sauce, cut it down with water so the sugar in the sauce doesn't burn and ruin all your hard work.
Enjoy!! :)
1 comment:
Lance,
I wrap the slab of ribs in foil after taking it out of the oven to cool for 30mins for fall off the bone grinding. The stand time creates a steam pocket in the foil. The final hour of cooking I mop the meat with bbq sauce and let it glaze into the meat. Eat your heart out Dixie Grill!! :D
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