Smoked Barbecued Ribs recipe, Barbeque & Dutch Oven recipe

Search Recipe

Home » Barbeque & Dutch Oven » Smoked Barbecued Ribs

Recipe A-Z: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Save to favorite Print Smoked Barbecued Ribs recipe

Print this recipe Email Smoked Barbecued Ribs recipe to friend

Email this recipe

Smoked Barbecued Ribs

Rating:

(3.0) votes 48

Rate this recipe

General Information

Category: Barbeque & Dutch Oven

Date Posted: 10/3/2009

Author: {Unknown}

Comments:

Prep Time:

Total Time:

Serves: makes 4 servings

Ingredients

3 Tbsp. dark brown sugar
2 Tbsp. Essence
1 Tbsp. salt
1 Tbsp. cumin
1 Tbsp. paprika
1 Tbsp. freshly ground black pepper
1 Tbsp. cayenne
2 racks pork spare ribs, about 3 pounds each, trimmed of fat, membranes removed from underside

Emeril''s Barbecue Sauce:
4 cups ketchup
1 cup finely chopped yellow onion
1/2 cup cane syrup
1/2 cup dry red wine
2 tablespoons fresh lemon juice
2 tablespoons Creole or other whole grain mustard
2 tablespoons dark brown sugar
1 tablespoon minced garlic
1 tablespoon minced jalapeno
1 tablespoon Worcestershire sauce
1 teaspoon hot red pepper sauce
1 teaspoon salt
1/2 teaspoon cayenne

Instructions

1. In a bowl, make a dry rub by combining the sugar, Essence, salt, cumin, paprika, black pepper, and cayenne, and mixing well. Rub the ribs evenly on both sides and wrap in plastic wrap. Place on a baking sheet and refrigerate at least 6 hours or overnight.

2. Soak wood chips of choice in a bucket of water for 2 to 3 hours, then drain. Prepare a smoker according to the manufacturer''s instructions. Remove the ribs and unwrap. Place on the grill of the smoker and cook for 1 1/2 hours, replenishing the coals as needed during the cooking time.

3. Make sauce. In a large mixing bowl combine the ketchup, onion, cane syrup, wine, lemon juice, mustard, dark brown sugar, garlic, jalapeno, Worcestershire, hot sauce, salt, and cayenne, mixing well.

4. Remove the ribs from the grill and remove the smoker pan or box. Return the ribs to the grill and baste with the Barbecue Sauce. Cook, turning and basting once, until cooked through, 10 to 15 minutes. Remove from the grill and serve with additional sauce on the side.

NOTE: Sauce can be stored in air tight container for up to 3 days or until ready to use.

Other Barbeque & Dutch Oven recipes you might be interested

» Baby Back Ribs
» Barbecued Pork Steaks
» Blackberry Castle Bar-B-Que Ribs
» Barbecued Chicken
» Susan’s Barbecue Sauce - Susan
» Smoked Barbecued Ribs
» Barbequed Salmon
» Barbecue Sauce