Super Swine Swizzlers Ribs And Dry Rub |
Course : BBQ
Source: Chile Pepper Magazine, August 1991
Serves: 1 |
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Ingredients:
1 package thickly-cut ribs |
1 tablespoon hot chile powder |
2 tablespoons paprika |
1 tablespoon onion salt |
1 tablespoon garlic salt |
1 tablespoon ground basil |
1 1/2 tablespoons dry mustard |
1 1/2 tablespoons freshly ground black pepper |
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Preparation / Directions:
Combine dry ingredients and rub into ribs before cooking.
Bring smoker temperature up to 275F. Smoke ribs for 2 1/2 hours, reduce temperature to 225F, and cook for an additional 2 1/2 to 3 1/2 hours. Baste every two hours with a mixture of dry rub and vinegar to taste.
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