Chipotle BBQ Pork Ribs With Plumb Sauce

 

We don't care what part of the country you hail from, pork ribs rule!  They are juicy, tender and there's never enough of them!  Learn to do them better than anyone else!

 


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Texas Style Pork Ribs

Texans do pork!

Contrary to many popular beliefs, there are many Texans and others from "the south" (i.e. not from the northeast) that really enjoy everything pork.  Well, sure, we can learn from our northerly friends and have.  Then we put the Texas spin on the ribs.  See what we mean below.

  • 2 racks St. Louis-cut ribs
  • 2 tablespoons finely ground black pepper
  • 1 tablespoon ground oregano
  • 1 tablespoon paprika
  • 1 teaspoon cane sugar
  • 2 teaspoons celery salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • yellow mustard

Thoroughly combine all of the dry ingredients above in a non-reactive bowl.  Then remove the membrane from the back side of the ribs.  This allows for the meat to absorb more of the spice flavors and smoke.

Coat your ribs with a thin layer of the yellow mustard (the yellow mustard does not flavor the meat but helps the spices to adhere to the meat and sets up a nice skin for eating.  Next, season the ribs on both sides with the mixed ingredients and set aside for an hour or so in order that the seasonings flavor the meat.

Most recipes have this one special step:  Have a cool drink while you are getting your grill going for a 250° indirect heat fire.  Place the ribs not directly over the heat, but over the non-heat side, close the lid and let the heat and smoke do their magic.

Just before the ribs are done, allow the heat to come down to about 150° to 175° and then coat all sides with your finishing sauce (barbecue sauce - possibly diluted with apple juice or other flavoring liquid).  Allow to rest 5 minutes before serving.

 

 

 

 

 

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