This is the 2nd rib recipe I have placed on the website. The first called for most or all of the cooking time in the oven. This one is on the grill. BBQ weather has arrived and ribs are my all time favorite BBQ fare. This recipe is found in a BBQ cookbook called America’s Best BBQ. Slaughterhouse five ribs is a recipe feature from a restaurant called Oklahoma Joe’s Barbecue and Catering in Kansas City in the above described book. It’s a basic rub but has the best flavor I’ve tried so far.
- 2 TBS white cane sugar
- 1 TBS light brown sugar
- 2 TBS Hungarian paprika
- 2 TBS Lawry’s seasoned salt
- 1 1/2 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp white pepper
- 1 tsp finely ground black pepper
- 2 slabs spareribs
In a small bowl, combine all dry ingredients. Remove the membrane from the ribs, season the slabs all over with the rub. Cover and let rest in the refrigerator for at least 2 hours or overnight.
Cook the ribs using indirect method. They are done when you can easily tear or pull ribs apart.