Update my dinner status, I'm making this tonight.
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2 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Combine all dry ingredients in bowl. There will be more of this wonderful mix than you need. Save it in a zip lock bag in a cool dark place. You can use it on any pork with wonderful results. The night before you intend to serve the ribs, coat the ribs in all the spice mix you can (until it falls off). Place ribs in zip lock bag and put in refrigerator. The day you wish to serve the ribs, remove them from the refrigerator seven hours (thats right 7 hours) before you want to eat and add more spice mix as above. Preheat your oven to 225 degrees F(THATS RIGHT! TWO HUNDRED AND TWENTY FIVE DEGREES!). Six hours before serving, place ribs on a shallow pan and place in oven fat side up. You now have five hours to make side dishes and goodies to go with your ribs. Use this time wisely. I usually watch football. After five hours, coat both sides of the ribs with your favorite sauce. I like Jalapeno-Garlic Bar-b-que sauce, but this is definitely where you want to use YOUR families favorite. Continue cooking, adding more sauce in another half hour. After six hours of "low and slow" cooking, you should be able to pull a nice shiny rib bone right out of the rack of ribs with no meat attached. This is when they are done. If you cant do this yet, put on more sauce, continue to cook and tell your family that the wait will be worth it. It will! It took me a long time to perfect this method. It is a combination of common smoking knowledge, a good spice mixture, and a few tasty mistakes. I hope your family enjoys it as much as mine. One final note. This REALLY IS FOOTBALL FARE! As a male cook, I plan these delectable ribs for Sunday night, watch all the football I want, and still get rave reviews. Biscuits, frozen corn on the cob, baked beans, and a little potato salad is all it takes to have them howling for more. Typed for you by: Alaskan Michael Posted to MM-Recipes Digest V4 #272 by Michael McLaughlin on Oct 16, 1997
