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Sugar-and-Spice Pork Ribs
Ingredients
1/3 cup sugar
2 tablespoons paprika
1 tablespoon seasoned salt
1 tablespoon hickory-flavored salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
4 pounds pork loin back ribs
4 cups hickory wood chips
1 cup bottled barbecue sauce
Directions
1. For rub, in a small bowl combine sugar, paprika, seasoned salt,
hickory-flavored salt, garlic powder, and pepper. Remove 1/4 cup of the
rub. (Store remaining rub in a tightly covered container.)
2. Pull membrane off the back of the ribs; trim fat from ribs. Sprinkle
the 1/4 cup rub evenly over both sides of ribs; rub in with your
fingers. Wrap ribs tightly in plastic wrap; refrigerate for 8 to 24
hours.
3. At least 1 hour before grilling, soak wood chips in enough water to
cover. Drain before using.
4. Prepare grill and wood chips for indirect grilling. Test for medium
heat above the drip pan. Place ribs, bone sides down, on the grill rack
over the drip pan. (Or place ribs in a rib rack; place on grill rack
over the drip pan.) Cover and grill for 1-1/4 to 1-1/2 hours or until
ribs are tender; brush once with barbecue sauce during the last 15
minutes of grilling. Add additional coals and wood chips as needed to
maintain temperature and smoke.
5. In a small saucepan heat remaining barbecue sauce until bubbly; pass
with ribs. Makes 6 servings.
Smoker Directions: Prepare and chill ribs as directed above. Substitute
8 to 10 hickory wood chunks for the wood chips. In a smoker arrange
preheated coals, drained wood chunks, and water pan according to
manufacturer's directions. Pour water into pan. Place ribs, bone sides
down, on grill rack over water pan. Cover and smoke for 3 to 4 hours or
until ribs are tender; brush once with barbecue sauce during the last 15
minutes of smoke cooking. In a small saucepan heat remaining barbecue
sauce until bubbly; pass with ribs. Add additional coals, wood chunks,
and water as needed to maintain temperature and smoke.
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