Cost: $20 and under
Serves: 2-4
Prep Time: 6-8 hours
Cook Time: 1 hour 10 minutes
Difficulty: 1
This rib recipe I came up with this summer while we were visiting the Gulf coast. We were sharing some cabins at the Gulf state park with family so we did not have our usually trove of seasonings and cooking gear. My Uncle Joe had brought over some spare ribs and we had to come up with a way to seasoning them. I used what I had and that rough draft later turned into this recipe after returning home. I hope you enjoy!
This rib recipe I came up with this summer while we were visiting the Gulf coast. We were sharing some cabins at the Gulf state park with family so we did not have our usually trove of seasonings and cooking gear. My Uncle Joe had brought over some spare ribs and we had to come up with a way to seasoning them. I used what I had and that rough draft later turned into this recipe after returning home. I hope you enjoy!
Ribs
1 beef or pork spare rib rack
Rub
1/4 cup crab boil
2/3 cup dark brown sugar
1/2 tsp cumin
2 tsp smoked paprika
2 tsp garlic powder
1/2 cup wheat beer
1 limes freshly squeezed juice
2 tbsp honey
4 drips liquid smoke
fresh crack pepper (to taste)
Sauce
1 batch Rootpotle bbq sauce (for basting)
Rub
Mix together ingredients in a small bowl and sit to side until ready to use.
Ribs
Using a paring knife score both sides of meat and massage rub into both sides. Cover and let chill for 6-8 hours in refrigerator.
Preheat oven to 300 degrees.
Place ribs on baking sheet and bake at the center rack position bone side up for 1 hour. The last five minutes of baking preheat grill to medium high heat. Remove ribs from oven, baste with bbq sauce and place bone side down on grill cooking for 2-5 minutes. Turn ribs, baste and continue to cook for another 2-5 minutes or until ribs are done. Remove ribs and cover with aluminium foil, letting site for 5-6 minutes. Serve while still warm and Enjoy!
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