I recently tried this recipe (cut-down version) that I found on the Farmers Almanac a while back - ya'll dive in if so inclined!
Award-Winning Barbecued Ribs
Yield: 10 to 12 Servings
L & L Cooking Crew comprises ten couples who have been competing together for more than four years. They have won several state championships, including those in Georgia, South Carolina, and Tennessee. The team has won more than 30 first-place prizes in barbecue since 1992 and was Grand Champion in 1994.
Start fire in the smoker, add water (and keep water in the pan), and let the temperature rise to about 235 degrees F. While waiting for the fire to settle sprinkle the rub on the meaty side of the slabs. Vacuum seal and place in cool area until smoker is ready. DO NOT REFRIGERATE - as you want the ribs to be at room temp when placing in smoker. Place the meat in the smoker (bone side down, on the top rack), close the dome, and let the temperature come back to 235 degrees F. Cook, checking every couple of hours. Again, I use the 3-2-1 method. The ribs are done when one end of the slab tears easily when bent back with a pair of tongs. A few minutes before serving, baste with a finishing sauce.
If you'd like to try this recipe on your grill at home, cut it in half. Keep in mind that real barbecue means meat cooked slowly by the smoke of a fire that is mostly coals. For those of you who don't have a home smoker and are using a grill, fire up about 30 briquettes. When they are about 80 percent ash, spread the coals and grill the ribs 6 inches above the hot coals for 1-1/2 hours. Turn the meat every 15 to 20 minutes and baste with barbecue sauce.
Award-Winning Barbecued Ribs
Yield: 10 to 12 Servings
L & L Cooking Crew comprises ten couples who have been competing together for more than four years. They have won several state championships, including those in Georgia, South Carolina, and Tennessee. The team has won more than 30 first-place prizes in barbecue since 1992 and was Grand Champion in 1994.
- 1/2 cup plus 2 tablespoons paprika
- 1/4 cup Kosher salt
- 1/4 cup garlic powder
- 1/4 cup chili powder
- 1/4 cup plus 2 tablespoons brown sugar
- crushed red pepper to taste
- 4 slabs pork loin back ribs (13 to 15 ribs per slab)
Start fire in the smoker, add water (and keep water in the pan), and let the temperature rise to about 235 degrees F. While waiting for the fire to settle sprinkle the rub on the meaty side of the slabs. Vacuum seal and place in cool area until smoker is ready. DO NOT REFRIGERATE - as you want the ribs to be at room temp when placing in smoker. Place the meat in the smoker (bone side down, on the top rack), close the dome, and let the temperature come back to 235 degrees F. Cook, checking every couple of hours. Again, I use the 3-2-1 method. The ribs are done when one end of the slab tears easily when bent back with a pair of tongs. A few minutes before serving, baste with a finishing sauce.
If you'd like to try this recipe on your grill at home, cut it in half. Keep in mind that real barbecue means meat cooked slowly by the smoke of a fire that is mostly coals. For those of you who don't have a home smoker and are using a grill, fire up about 30 briquettes. When they are about 80 percent ash, spread the coals and grill the ribs 6 inches above the hot coals for 1-1/2 hours. Turn the meat every 15 to 20 minutes and baste with barbecue sauce.
