The longer you leave the ribs with the spice rub the better (we recommend up to 2 days) their flavor, so try to plan ahead. We suggest homemade barbecue sauce, but if you're short on time, Bull's-Eye is the test kitchen favorite among supermarket brands. This recipe uses the charcoal grill.
1. Combine paprika, sugar, salt, black pepper, and cayenne pepper in bowl. Pat ribs dry with paper towels and rub with spice mixture. Wrap meat tightly in plastic wrap and refrigerate for 1 to 48 hours.
2. Cook ribs uncovered at 275°F for 2.5 hours.
3. Mop ribs with vinegar/water solution. Drizzle with honey. Wrap in aluminum foil. Cook for 45 to 60 minutes.
4. Unwrap ribs, brush with barbecue sauce. Cook for 30 to 60 minutes until firmed up.
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|Serving Size: 1 Serving (74g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 8 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 1226.2mg||42 %|
|Potassium 203.4mg||5 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 22g|
|Protein 1g||1 %|
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Calories per serving: 103
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