| BBQ pork ribs are one of the most popular dishes | | | | refrigerate overnight. |
| among BBQ lovers. It has made its way, through the | | | | The mop: |
| centuries, from being part of a carcass to be | | | | 1 1/2 c cider vinegar |
| discarded, to a favorite of many and a even a | | | | 1 c apple cider |
| delicacy to some. | | | | 3 cloves garlic, finely minced |
| There are very many ways of preparing a BBQ pork | | | | 1 Tbl red pepper flakes |
| ribs recipe. Who am I to say that one way is either | | | | 1 Tbl salt |
| right or wrong? All I intend to do, is present you with | | | | Mix ingredients together and let sit for for an hour or |
| some possibilities and give you some choices. | | | | more so flavors can infuse. Apply to ribs after they |
| How the BBQ ribs are cooked is one of the first | | | | have been in the smoker for an hour or so. Continue |
| things that you must decide. Some folks grill them, | | | | to apply every 30 minutes to an hour until ribs are |
| some use foil, others cook them in an oven, some | | | | done (about 4 hours at 220 degrees Fahrenheit). |
| even boil them (or a combination of things). My | | | | The BBQ sauce: |
| preferred method is to slow smoke them with | | | | 3 c ketchup |
| indirect heat from a mesquite fire. | | | | 1/2 c orange juice |
| Once you figure out how you want to cook the pork | | | | 1/3 c cider vinegar |
| ribs, it's time to consider seasonings. If you decide to | | | | 1/4 c Worcestershire sauce |
| smoke them (like I do), then you've got a few more | | | | 1/4 c molasses |
| choices to make. That's right... more choices. Do you | | | | 4 garlic cloves, minced |
| want to use a rub, or maybe a marinade? How about | | | | 1/4 c brown sugar |
| a mop or basting sauce? Don't forget the finishing | | | | 2 Tbl prepared yellow mustard |
| BBQ sauce or dipping sauce. | | | | 1 Tbl red pepper flakes |
| With all of these choices looming, where do we | | | | Mix together all ingredients and let sit for at least an |
| start? | | | | hour for flavors to blend. Apply to ribs during the last |
| Let's just do it the way I do. What do you say? You | | | | 15 to 20 minutes of smoking. Use additional sauce at |
| can still make different choices at any time, though. | | | | the table if desired. |
| This is just a rub, a mop, and a finishing sauce for | | | | There are many possibilities of personalizing these |
| you to consider using. Naturally, you are free to use | | | | recipes of rub, mop and BBQ sauce. I know... more |
| all or any combination of these recipes as you see fit. | | | | choices. Lots of people like BBQ pork ribs the way I |
| The rub: | | | | do, with a rub, a mop and BBQ sauce. But, not |
| 1/4 c dark brown sugar | | | | everybody does. Some folks think that a good |
| 2 Tbl paprika | | | | barbecue pork ribs recipe is nothing more than a little |
| 2 Tbl coarse salt | | | | salt and pepper And that's OK, too. Fix them the |
| 1 Tbl black pepper | | | | way you like them... Right? |
| 1 Tbl chili powder | | | | I have heard many different people say, "It's all |
| 2 tsp garlic powder | | | | about the sauce". I can understand that way of |
| 2 tsp dry mustard | | | | thinking, too. Especially after you get used to having |
| 2 tsp cumin | | | | BBQ with sauce. It almost becomes a habit. You get |
| 1 tsp cayenne pepper | | | | used to it and then begin to expect it. |
| Mix the ingredients together. Apply generously to | | | | When you finish eating your BBQ pork ribs, though, |
| your choice of pork ribs (baby back, spare, St. Louis, | | | | before you realize that you forgot to put BBQ sauce |
| etc.) Cover with plastic or foil and refrigerate while | | | | on them... that's an indication you've turned out some |
| you prepare the smoker. If you have the time, | | | | pretty good BBQ. |