Dave's Ribs
2 7 pound racks of pork ribs 1/2 c Ground black pepper 1/2 c Paprika 1/2 c Sugar 2 tb Kosher or sea salt 4 ts Dry mustard 2 ts Cayenne pepper The night before... The ribs should be...
Ingredients
- 27 pound racks of pork ribs
- 1/2c ground black pepper
- 1/2c paprika
- 1/2c sugar
- 2tb kosher or sea salt
- 4ts dry mustard
- 2ts cayenne pepper
Directions
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2 7 pound racks of pork ribs 1/2 c Ground black pepper 1/2 c Paprika 1/2 c Sugar 2 tb Kosher or sea salt 4 ts Dry mustard 2 ts Cayenne peppe
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The ribs should be trimmed of all hard fat and the membrane removed from the underside
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To remove it, poke a hole and run your finger under the membrane, then rip it away
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Rub both sides of the ribs with a thick coat of the following mixture: * 1/2 cup ground black pepper * 1/2 cup paprika * 1/2 cup sugar (run
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Thanks to Smoke & Spice by Cheryl and Bill Jamison, published by The Harvard Common Press, Boston, Massachusetts, $14.95, for the inspiratio
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If you are only planning to buy ONE barbecue book, this is it!) More barbecue books at the end of this page
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The next day
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Remove the ribs from the refrigerator and let them come to room temperature