Ingredients with Measurements:
- 2 racks of pork ribs
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1/4 cup olive oil
Special equipment needed:
- Smoker or grill
- Aluminum foil
Step-by-step instructions:
1. Preheat smoker or grill to 225°F.
2. Remove the membrane from the back of the ribs.
3. In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, salt, and black pepper to create the rub.
4. Rub the olive oil all over the ribs, then coat them with the rub mixture.
5. Place the ribs on the smoker or grill and cook for 3-4 hours, or until the internal temperature reaches 165°F.
6. Wrap the ribs in aluminum foil and continue cooking for an additional 1-2 hours, or until the internal temperature reaches 195°F.
7. Remove the ribs from the smoker or grill and let them rest for 10-15 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 4-6 hours
Temperature:
Preheat smoker or grill to 225°F.
Serving size:
4-6 servings
Nutritional information:
Calories: 480
Fat: 32g
Carbohydrates: 9g
Protein: 38g
Substitutions for ingredients:
- You can use any type of ribs you prefer, such as beef or lamb.
- If you don't have all the spices listed, you can use a pre-made BBQ rub.
Variations:
- You can add a BBQ sauce glaze during the last 30 minutes of cooking.
- You can use a different type of wood chips for smoking, such as hickory or mesquite.
Tips and tricks:
- Make sure to remove the membrane from the back of the ribs for a more tender result.
- Let the ribs rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the internal temperature reaches 195°F for the perfect tenderness.
Storage instructions:
Store leftover ribs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat ribs in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the ribs on a platter with a side of coleslaw and corn on the cob.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with a cold beer or a glass of red wine.
Suggested side dishes:
Coleslaw, corn on the cob, baked beans, or potato salad.
Troubleshooting advice:
- If the ribs are not tender enough, cook them for an additional hour or until the internal temperature reaches 195°F.
- If the rub is too spicy, reduce the amount of chili powder.
Food safety advice:
- Make sure to cook the ribs to an internal temperature of 195°F to ensure they are safe to eat.
- Always wash your hands and utensils when handling raw meat.
Food history:
Smoked ribs have been a popular dish in the southern United States for centuries, with different regions having their own unique rubs and cooking techniques.
Flavor profiles:
The natural cigar rub gives the ribs a smoky and slightly sweet flavor, with a hint of spice from the chili powder and cumin.
Serving suggestions:
Serve the ribs with a side of coleslaw and corn on the cob for a classic BBQ meal.
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