This recipe is from Paul Kirk, seven time world BBQ champion. He is known as the Baron of BBQ. I found the recipe in the June 2009 edition of AmericanWay Magazine.
Recipe From food.com
Provided by januarybride
Categories Pork
Time 4h40m
Yield 3 slabs, 6-10 serving(s)
Number Of Ingredients 10
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Ratings 133
Calories 714 per serving
Category Main Course
- Rinse the ribs in cold water and pad dry. Trim any excess fat or connective tissue. Only leave what you want to eat.
- On the bone side of the ribs, remove the membrane. A quick trick is using a piece of paper towel to help grip the membrane. Once you get a good grip of the membrane, simply pull until it is completely removed.
- Once the ribs are prepped, I apply my favorite rub generously. Make sure to cover all the sides and edges of the ribs.Cover the ribs and keep in the fridge for 2 hours or more.
- Remove the ribs from the fridge and allow to warm slightly on the counter. Fire up the smoker to 225F. I use Pecan or Cherry, when smoking ribs.
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Prepare the ribs (see below). Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small …
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May 23, 2019 Replace cooking grate. When the fire begins to produce a steady stream of smoke, place ribs over unlit side of grill. Cover, vent grill for smoking, and smoke 30 minutes, using vents …
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Preheat your smoker to 275°F. 2. Insert a butter knife between the membrane and one of the rib bones. Grab and pull the membrane with paper towels to remove it completely. 3. In a bowl, combine brown …
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Smoked BBQ Pork Ribs Rate this recipe 4 Votes 4 Main course 0: 20 Preparation 2: 45 COOKING 8: 05 TOTAL TIME Ingredients Add all to grocery list Shop all ingredients 2 pork back ribs trimmed and …
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Difficulty Intermediate
Category Main-Dish
Steps 6
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