| This entire summer I've been bombarded with | | | | 2 tablespoons of brown sugar |
| cooking shows on how to slowly cook ribs. I finally | | | | Rub the spare ribs with rub and place in aluminum foil |
| decided to try making some ribs like they do in the | | | | in the refrigerator for 2 hours or overnight. |
| south. Like all my recipes, I like to create my own | | | | Barbecue Sauce: |
| recipe and techniques. Of course, I learned a lot from | | | | 1 tablespoon garlic powder |
| all those award winning chefs on the cooking channel. | | | | 2 tablespoon brown sugar |
| My only problem was that I didn't have one of those | | | | 1 tablespoon Pappy's seasoning |
| fancy slow cooking smokers like I had seen on TV. | | | | 1-2 teaspoon cayenne |
| All I had was a Webber barbecue that I paid $20 | | | | 1 tablespoon Emerald's seasoning |
| bucks for at a garage sale. I decided to give it a shot | | | | 2 teaspoon liquid smoke |
| anyway. | | | | ¼ cup Masters Original barbecue sauce |
| This recipe takes a lot of time, but I'll tell you that | | | | 2 cups ketchup |
| these ribs fall off the bone and melt in your mouth. | | | | Black Molasses to taste and color |
| They are very tasty and you won't be disappointed! | | | | Cook and simmer above ingredients for the barbecue |
| First, I needed to convert my barbecue into a slow | | | | sauce on low heat for about 20 minutes then cool |
| smoker. This was very simple. I bought a bag of | | | | and refrigerate until you are ready to use. |
| hickory wood chips and I used a small metal can that | | | | Cooking: |
| I drilled holes on the bottom. This was my wood chip | | | | Take the ribs out of the aluminum foil and place the |
| holder. Some barbecues come with a wood chip | | | | ribs on the smoker or barbecue with one burner |
| container, but it is very easy to make one. | | | | going, and the hickory wood chips on the burner. The |
| Soak your wood chips for several hours and then fill | | | | temperature should be between 200-250 degrees for |
| your wood chip container with the chips. Turn on only | | | | 4 hours. (Be sure to soak your wood chips in water) |
| one burner of your barbecue to the lowest heat | | | | After 4 hours put the ribs back in the aluminum foil |
| setting. I had a constant temperature of 200 | | | | and seal the top and sides of the aluminum foil and |
| degrees. Set your can of wood chips on the bottom | | | | place back in the smoker for 2 hours. This braises the |
| near the burner and you have yourself a smoker. | | | | meat and the meat falls off the bone. |
| Here is the recipe: | | | | After 2 hours open up the aluminum foil and gently |
| Baby back ribs or regular ribs (Get good quality ribs) | | | | brush on the barbecue sauce on to both sides, then |
| Hickory wood chips | | | | leave the foil open and place it back into the |
| Liquid smoke | | | | barbecue. This lets the sugars in the barbecue sauce |
| The Rub: | | | | glaze right onto the ribs. |
| 2 tablespoon of Emerald's Essence seasoning (see | | | | It's a lot of work but believe me the ribs come out |
| Food Network Channel for recipe) | | | | fantastic! |
| 1 tablespoon of Pappy's seasoning (local grocery | | | | I would love to know how your ribs turned out. Email |
| store) | | | | me. |