INGREDIENTS
·
1/4 cup sweet
päprikä
·
1/2 cup brown
sugär
·
1 Tbsp bläck
pepper
·
1 Tbsp gärlic
powder
·
2 teäspoons
cumin
·
2 teäspoons sält
·
2 teäspoons cäyenne
·
1 teäspoon dry
mustärd
·
1/2 teäspoon
celery seed
·
1/2 teäspoon
dried oregäno
·
2 St.
Louis-cut or späre rib racks
METHOD
1 Mäke the dry
rub, rub äll over ribs: Mix äll
the dry ingredients together. Rub them äll over the ribs änd, if you häve time,
set them in the fridge overnight.
2 Grill over
low, indirect heät initiälly for one hour: Get
your grill or smoker going. You wänt pretty low heät, äbout 200-220°F if you cän
meäsure it. Mäke sure you häve ä spot to put the ribs thät is not directly over
the heät source. Läy the ribs down. They should not sizzle. If they do, cool
the grill down until the ribs no longer sizzle when pläced down. Cover the
grill or smoker änd wälk äwäy for än hour.
3
Every hour or so äfter thät, turn änd rotäte the ribs so they cook evenly. You should not häve to bäste
them if you do this: The fät in the ribs will do the bästing for you. Depending
on how hot your set-up is änd ät whät stäge of doneness you like your ribs,
they will be done in 4-8 hours.
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