- 3 tablespoons dark brown sugar
- 2 tablespoons Essence, recipe follows
- 1 tablespoon salt
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon freshly ground black pepper
- 1 tablespoon cayenne
- 2 racks pork spare ribs, about 3 pounds each, trimmed of fat, membranes removed from underside
- Emeril's Barbecue Sauce, recipe follows
In a bowl, make a dry rub by combining the sugar, Essence, salt, cumin, paprika, black pepper, and cayenne, and mixing well. Rub the ribs evenly on both sides and wrap in plastic wrap. Place on a baking sheet and refrigerate at least 6 hours or overnight.
Soak wood chips of choice in a bucket of water for 2 to 3 hours, then drain. Prepare a smoker according to the manufacturer's instructions. Remove the ribs and unwrap. Place on the grill of the smoker and cook for 1 1/2 hours, replenishing the coals as needed during the cooking time.
Remove the ribs from the grill and remove the smoker pan or box. Return the ribs to the grill and baste with the Barbecue Sauce. Cook, turning and basting once, until cooked through, 10 to 15 minutes. Remove from the grill and serve with additional sauce on the side.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Emeril's Barbecue Sauce:
- 4 cups ketchup
- 1 cup finely chopped yellow onion
- 1/2 cup cane syrup
- 1/2 cup dry red wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons Creole or other whole grain mustard
- 2 tablespoons dark brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced jalapeno
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot red pepper sauce
- 1 teaspoon salt
- 1/2 teaspoon cayenne