- Level: Intermediate
- Total: 6 hr 20 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1102
- Total Fat
- 80 g
- Saturated Fat
- 25 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 8 g
- Sugar
- 20 g
- Protein
- 56 g
- Cholesterol
- 259 mg
- Sodium
- 898 mg
- Level: Intermediate
- Total: 6 hr 20 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1102
- Total Fat
- 80 g
- Saturated Fat
- 25 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 8 g
- Sugar
- 20 g
- Protein
- 56 g
- Cholesterol
- 259 mg
- Sodium
- 898 mg
Ingredients
Rib Rub:
Barbecue Ribs:
Directions
Special equipment:
mesquite wood chips, cherry wood chips and 3 aluminum roasting pans- For the rib rub: Combine the salt, sugar, garlic powder, cumin, paprika, black pepper, cayenne and chile powder in a medium bowl and mix well.
- For the barbecue ribs: Heat a charcoal or gas grill.
- Rinse the ribs and dry them well with paper towels. Coat the ribs with the rib rub to form a paste and wrap them in plastic wrap. Punch about 20 holes in the plastic on both sides of the ribs.
- Warm the mesquite chips and cherry wood chips in a pot until smoking.
- Transfer the smoking chips to one of the roasting pans. Punch about 10 to 15 holes in a second roasting pan and set on top of the pan with the chips. Place the plastic-wrapped ribs into the pan. Cover with the third roasting pan.
- Place onto low heat and smoke until tender, keeping the smoking temperature around 175 degrees F, for 4 to 6 hours.
- Serve with your favorite barbecue sauce or enjoy the ribs on their own!
