Sunday, July 3, 2011


2 slabs of pork spare ribs
Dry Rub:
2 cups of light brown sugar
1/2 cup dry mustard
1 T cayenne pepper
1 T sweet smoked paprika
1T garlic powder
1 T salt
2 t ground pepper
1 heaping teaspoon instant coffee

Remove the membrane off the bone -side of the ribs. If you have not done this before, take a knife and loosen it at one end, you can use a paper towel to help you grip the end, and just pull, it will come off in one easy strip.
Mix all the dry ingredients in a small bowl.
Now you may think this is a lot of rub, and will have lots left over. Not so. Coat and massage the rub into both sides of the ribs until you have used it all. Place on a foil lined cookie sheet, then cover with Saran Wrap. Chill 2 hours, or overnight.
For the Grill, place the ribs meat side down next to medium hot coals that are about 225 degrees. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs and every half hour baste with Barbecue Sauce. Cook until the ribs are tender , about 3-4 hours.
If cooking indoors, place in a roasting pan with a rack. Slather the ribs with BBQ sauce and tent the meat with foil over them. In a 350 degree oven , place the ribs, again basting every 30 minutes and removing the foil for the last 30 minutes and cooking until tender, 2 1/2 to 3 hours. 

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