Recipe courtesy of Pantherfanz

Pantherfanz Pork Ribs

  • Level: Easy
  • Total: 10 hr 30 min
  • Prep: 30 min
  • Inactive: 8 hr
  • Cook: 2 hr
  • Yield: 6 to 8 servings
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Ingredients

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

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

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

Directions

  1. 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:

  1. Mix all ingredients together and store in an airtight container. Yield: about 2 cups

Carolina Sweet and Southern BBQ Sauce:

  1. 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

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