Dead Pigs are delicious too

Originally posted May 25, 2005

Title: Western-Style spareribs

Description:
Makes you slobber! Don't worry, this is not as hot as it looks.

Ingredients:
5-6 lbs. spareribs (babybacks baby)

Rub:
3 tbls. chili powder
2 tbls. ground black pepper (crack 'em yourself)
2 tbls. paprika
2 tsp. crushed red pepper (chile caribe)
1 tsp. salt
1 clove garlic, minced


Directions:
Trim ribs and remove membrane. Rub both sides of the ribs with the dry rub, work it into the meat. Set aside for about 30 min at room temp. or refrigerate overnite. Make sure you cover it.

Cooking techniques:
Grilling
Smoking (best)
Oven (city folks do it this way)

Use mesquite, hickory, or other fruit wood for smoking.

grill - if you can, push the coals over to one side for indirect cooking. Use a metal container to hold water. This will keep the meat juicy, any size will work. Make sure you have enough room for the ribs.
Put the ribs on the side where there are no coals. Cook until the 1 1/2 - 2 hours or until meat easily pulls from the bone. This really depends on the temp. Temp should be 250F to 300Fdegrees to get things done quicker. Some times, it may take longer. I usually smoke ribs and brisket for about 4 hours minimum at 225F. This is best. Believe me. Make sure you have plenty of ice tea or suds! If you have a pool at your sheepcamp, get in. Sheepdogs are welcome, they deserve it.


Number Of Servings:6 servings

Preparation Time:1.5 + hours.....4hrs at 225F is best. GOOD BARBEQUE SHOULD NEVER BE RUSHED, PLEASE PLAN AHEAD. Rock on.