In blender container or spice grinder, blend together well the pepper, fennel, sage and salt. Rub about 2 tablespoons rub, or to taste, over all surfaces of ribs. Store any remaining rub in tightly covered jar.
Prepare banked fire in covered kettle-style grill. Grill ribs over indirect heat, turning a couple of times, for about 2 hours, until meat is very tender.
Republished with Permission, National Pork Council
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|Serving Size: 1 Serving (354g)|
|Recipe Makes: 2|
|Calories from Fat: 730 (73%)|
|Amt Per Serving||% DV|
|Total Fat 81.1g||108 %|
|Saturated Fat 29.9g||149 %|
|Monounsaturated Fat 36.6g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 275.6mg||85 %|
|Sodium 261.9mg||9 %|
|Potassium 970.8mg||26 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 4.2g|
|Protein 56.4g||81 %|
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Calories per serving: 996
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