This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Barbecue Ribs
Carolina Style Ribs
Texas Pork Ribs
Not Your Every Day Smoked Pork Spare Ribs
Filipino Ribs
more »
Top Related Articles
Seven Sensational Recipes for Fall
Vegetarian Grilling
Smoking Foods
Roasting Meat
Budget-Friendly Recipes for Ground Beef
Roasting Lamb
Topping and Baking Pizza
Dinner in an Instant
Grilling 101: Best Burgers
Backyard Camping
Related Collections
Barbera Wine Pairing
Cabernet Sauvignon Wine Pairing
Low Carb Main Dish - Pork
Paprika
Syrah/Shiraz Wine Pairing

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Steve's Bodacious Barbecue Ribs

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."

Rate/Review | Read Reviews (9)

What to Drink?
	Zinfandel
	Classic Whiskey Sour
	Beer

Prep Time:
15 Min

Cook Time:
8 Hrs

Ready In:
17 Hrs 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

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

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.