Steve's Bodacious Barbecue Ribs

SUBMITTED BY: STEVEC2

"These make real mouth-watering 'Pig-cicles'! They take a while to cook, and when you eat them, you'll have pork fat smeared from ear to ear! Mmm! Mmm! I like to smoke with hickory wood, but any of your favorite will suffice."

PREP TIME	15 Min
COOK TIME	8 Hrs
READY IN	17 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 tablespoons paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon salt
1 teaspoon ground black pepper
2 teaspoons ground cumin
1 1/2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
5 pounds pork spareribs
2 pounds hickory wood chips, soaked

READ REVIEWS (9)

DIRECTIONS

In a medium bowl, stir together paprika, cayenne pepper, garlic powder, onion powder, salt, ground black pepper, cumin, brown sugar, cinnamon, cloves, and nutmeg. Apply liberally to the ribs. Place ribs in a large roasting pan, cover, and refrigerate overnight. Remove ribs from the refrigerator 1 hour before smoking.
Prepare an outdoor smoker, bringing the temperature to 200 to 225 degrees F (95 to 110 degrees C).
Smoke ribs for 6 to 8 hours, adding wood chips to maintain a steady smoke (approximately one handful every 30 to 45 minutes). Ribs are done when crispy outside and tender inside. Remove from smoker, and set aside for 15 to 20 minutes before serving.

See Our Smoking Tips .

Wine Tip

Try with a California Zinfandel .

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 25, 2004 by SIMON 1

These ribs were the hit of my 4th of July party. I couldn't believe how quickly the disappeared. Even the kids ate them, what a great mess they made! They were delish!!

10 users found this review helpful