I made this recipe several different ways (starting with the original), and they're all delicious! As written, it's too hot for my taste, so I cut down on the black pepper, and leave out the cayenne, plus I use a different barbecue sauce, as this one was WAY too thin - I prefer Sweet Baby Ray's but your favorite (good quality) BBQ sauce will do. I've also discovered that slow cooking this is perfectly suited to the ribs, I let them sit refrigerated in the crock pot with the rub overnight, start it on "low" in the morning, then, an hour before serving, drain out the accumulated juices, and add the BBQ sauce and let simmer. Best ribs EVAH! Serve with big green salad and hot sourdough rolls.
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I made this recipe several different ways (starting with the original), and they're all...