Smoked Dry Rub Ribs

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Smoked Dry Rub Ribs Ingredients

DRY RUB #6	6 3-pound pork ribs
1 c Salt	JALAPENO DIPPIN SAUCE
1 c Paprika	4 Jalapeno peppers; seeded and
1 c Ground black pepper	1 c New Mexican Red peppers
1 c Cumin	2 c Cider vinegar
1 c Ancho chile powder	4 c Sugar
RIBS	6 oz Liquid fruit pectin

Instructions for Smoked Dry Rub Ribs

GRILLIN AND CHILLIN SHOW #GR3615 Dry Rub #6: Mix the first 5 ingredients together well. Rub ribs side to side and top to bottom and place in the refrigerator overnight. Allow ribs to sit out at room temperature for 1 hour before smoking. Smoke at 200 degrees for 4 1/2 to 5 hours. Allow to sit covered for 1/2 hour before eating. Jalapeno Dippin Sauce: In a heavy 2-quart saucepan over high heat, combine the jalapenos, peppers, sugar and vinegar and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring every 5 minutes. Be careful not to let the mixture boil over. Turn off the heat and add the pectin slowly, mixing well. Turn the heat on again to high and cook until the mixture comes back to a boil. Let cool. Separate individual ribs and serve. Posted to bbq-digest by Chris&Elaine on May 12, 1998

Main Ingredient: Cuisine: Uncategorized

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