Sunday, June 7, 2015



1 slab spare ribs

 The Rub

1 tablespoons paprika
1/2 tablespoon Kosher salt
1/2 tablespoon white sugar
1 teaspoons garlic powder
1 teaspoons onion powder
1 teaspoons dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon ground black pepper
1/4 teaspoon ground white pepper
 1/4 teaspoon cayenne pepper

 Liquid Seasoning

1/2 can beer, at room temperature
2tablespoons butter, melted
1tablespoons Worcestershire sauce
1/2 tablespoon liquid crab boil
1/2 tablespoon hot sauce


To make the rub, in a  bowl, mix together paprika, salt, sugar, garlic powder, onion powder, thyme, oregano, cumin, black pepper, white pepper, and cayenne pepper and Keep  aside.
To make the liquid seasoning, in a  bowl, whisk together beer, butter, Worcestershire sauce, liquid crab boil, and Louisiana-style hot sauce.and keep aside.
Remove membrane from back of each rack of ribs and trim meat of excess fat. Season ribs liberally with rub all over.
Fire up smoker or grill to 225°F, adding chunks of smoking wood when at temperature. When wood is ignited and producing smoke, place ribs in smoker or grill, meat side up. Smoke until ribs darken to a deep rusty red color, about 2 1/2 -3 hours.
Lay each rack of ribs on top of a sheet of extra-large heavy duty aluminum foil; tilt foil edges upward. Pour half of liquid seasoning over each rack of ribs, then seal ribs in foil and place back on smoker or grill for 1 hour.
Open one end of foil and pour liquid seasoning into a small bowl and reserve. Remove ribs from foil and place back in smoker and continue to cook until ribs have a slight bend when lifted from one end, 11/2-2 hours more.
Remove ribs from smoker, brush with reserved liquid seasoning. Serve immediatel

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