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4
Pork American
Main Dish, Grill, Summer, American, Pork, Dinner, Bold
3 pound Baby back ribs
1 teaspoon
Garlic powder
1 teaspoon
Onion powder
1 teaspoon
Chili powder 1 teaspoon
Paprika 1 teaspoon
MSG 1/2 teaspoon Black
pepper 1/2 teaspoon
Cayenne 1/2 teaspoon
White pepper 2 teaspoon
Salt 2 tablespoon
Sugar 1/3 cup
Cider vinegar 1/3 cup
Mustard prepared
1/3 cup
Brown sugar Make the dry rub by mixing all ingredients EXCEPT ribs, vinegar, brown sugar and mustard.
Make the baste by heating and mixing the vinegar, mustard and brown sugar.
Remove the membrane on the back (bone) side of the ribs by working a butter knife under the membrane and peel it off (this may take some work). Coat the ribs liberally with the dry rub, wrap them in plastic rap and allow them to sit chilled for 4 hours.
Prepare grill* with a hickory filled wood chip smoker box and preheat to lowest setting. Place ribs on grill bone side down away from the direct heat, if possible. Baste with the ribs approximately every 30 minutes. Cook on lowest heat for 2-3 hours until 165 on an internal thermometer (or the rack bends easily). Wrap in foil and allow to sit for 30 minutes. Slice each individual rib.
*If you have a smoker, it is the better option!
Visit www.bigoven.com to organize and share your recipes.
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