In a small bowl combine the sugars, paprika, seasoned salt, chili powder, cumin, onion. white
pepper. and black pepper and blend well. You can do this ahead of time, cover, and store in a cool,
dark place until ready to use.
To prepare the ribs, remove the membrane from the back of the slab and trim any excess fat. Season
the slabs all over with all of the rub. Cover and let rest in the refrigerator for at least 2 hours or
overnight. Cook the ribs using the indirect method at 275°F. Jeff says that cooking the ribs at the higher
temperature does two things: it renders the fat better. and you get more flavorftii ribs. Cook the ribs for 5 to 6 hours, turning them every 2 hours.
The ribs are done when you can easily tear or pull two ribs apart.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (4g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2 (17%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1.1mg||0 %|
|Potassium 40.1mg||1 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 2.1g|
|Protein 0.3g||0 %|
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Calories per serving: 12
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