- 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
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.