Smoked Barbecue Ribs

JanuaryBride's Note:

This recipe is from Paul Kirk, seven time world BBQ champion. He is known as the Baron of BBQ. I found the recipe in the June 2009 edition of AmericanWay Magazine.

• Total Time: 4 hrs 40 mins
• Prep Time: 10 mins
• Cook Time: 4 hrs 30 mins

Ingredients:

Serves: 6-10

Yield: 3 slabs

• 59.14 ml garlic salt
• 59.14 ml onion salt
• 118.29 ml sugar
• 118.29 ml paprika
• 59.14 ml ground annatto seed (look for it at your Mexican grocery store)
• 59.14 ml fresh coarse ground black pepper
• 9.85 ml cayenne
• 9.85 ml ground celery seed
• 3 slabs st. louis style spareribs
• 236.59 ml apple juice

Directions:

1. Combine all of the spices with the sugar and blend well forming a BBQ spice mix to use as a rub.
2. Trim the ribs of any excess fat and remove the membrane from the back of the ribs.
3. Season the ribs all over with the spice mix.
4. Place ribs bone side down in an enclosed (covered) smoker preheated to 230 degrees Fahrenheit.
5. Turn the ribs and baste with apple juice every hour for 4 to 5 hours, or until you can take two side by side ribs and tear them apart easily.
6. During the last 30 minutes of smoking you will need to start glazing the ribs on both sides with BBQ sauce of your choice, every 10 minutes (3 times in total).
7. Remove the ribs from the smoker, cover and let rest for 10-15 minutes; serve hot.

Reviews

[CHILI SPICE]

January Bride these are a knock out! So much flavor.. the annatto seeds are a great addition to this rub (which I have not used before). Thank you for posting. {Made and reviewed for AUS/NZ Recipe Swap #38, March 2010}

[breezermom]

I love to grill, and I love ribs, so how could I miss with this wonderful recipe. My ribs were tender and juicy. I used Mystergirl's T.g.i. Fridays Jack Daniels Grill Glaze for my sauce. Thanks for posting this yummy recipe. Made for TYM tag.