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1 (2 1/2 to 3-pound) rack of pork spareribs
Pantherfanz Red-Zone Dry Rub, recipe follows
Flat beer, as needed
Carolina Sweet and Southern BBQ Sauce, recipe follows
Thoroughly wash ribs in cold water and pat dry. Remove the back membrane from the rack. Coat with Pantherfanz Red-Zone Dry Rub, and refrigerate overnight. Heat the smoker to 225 to 250 degrees F. Place the ribs in the smoker, upright, on a metal rib rack holder. Place a cast iron skillet underneath the pork filled 3/4 of the way with flat beer. Add more beer as it evaporates. Cook for about 2 hours.
Cook the ribs until they reach an internal temperature of 190 degrees F, about 2 hours. Remove and cool. Serve with Carolina Sweet and Southern BBQ Sauce.
Pantherfanz Red-Zone Dry Rub:
3/4 cup Spanish paprika
1/4 cup coarsely ground black pepper
1/4 cup salt
1/4 cup sugar
1/4 cup cocoa powder
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne pepper
Mix all ingredients together and store in an airtight container.
Yield: about 2 cups
Carolina Sweet and Southern BBQ Sauce:
1/4 teaspoon dry oregano
1/4 teaspoon dry thyme
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 cup rice vinegar
1 cup yellow mustard
1/2 cup molasses
1/4 cup honey
1 tablespoon peanut oil
Mix the dry ingredients in a saucepan. Add enough vinegar to mix into a paste. Place over high heat, add remaining ingredients, and bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally.
Yield: about 1 3/4 cups
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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