SMOKED DRY-RUBBED RIBS

I like to get messy. I love to work in the dirt, play with grout when I make one of my mosaic pieces, mix meatloaf ingredients with my hands (sans wedding ring), and eat BBQ until my fingers are so sticky I can’t pry them apart. No dainty knife and fork action for me when I’m eating BBQ. I want the full BBQ experience, sticky hands that adhere to my napkin(s), BBQ sauce on at least one of my ears; the full meal deal! And eating these ribs dipped in Bourbon BBQ Sauce is guaranteed to make you just about as messy as it gets. A little information about BBQ sauce: There are many styles of BBQ sauce, but basically they all fall into 4 “general” types. Style number 1 (going back literally hundreds of years) is very simply a combination of vinegar and pepper (maybe a little brown sugar). The 2nd type is a mustard based sauce, commonly served in South Carolina. Not a bit of tomato to be found. Type number 3 is referred to as a light tomato sauce (basically tomato ketchup with vinegar and pepper). And number 4, the most common sauce of all – heavy slightly sweet tomato sauce. (BTW – Bourbon BBQ Sauce under This & That Recipes definitely lives behind door number 4!)

Now, you may be wondering why I am telling you about different BBQ sauces on a recipe for ribs, but there is a method to my madness. These ribs are absolutely fantastic with nary a sauce in site. And many people prefer to eat their ribs with no embellishment. I personally don’t understand why anyone would eat naked ribs, but who am I to question other peoples’ food choices. All I can say is that (A) these ribs + (B) Bourbon BBQ Sauce = (C) Heaven. Now that’s my idea of a perfect standard form linear equation!

2-3 racks spareribs

Dry Rib Rub:

  • 2 T. paprika
  • 2 tsp. freshly ground black pepper
  • 2 T. kosher salt
  • 2 tsp. granulated garlic
  • 1 tsp. cayenne
  • 1 tsp. ancho chili powder (found in most upscale grocery stores in bulk)
  • 2 tsp. dried oregano
  • 2 tsp. dried thyme

Combine all Rib Rub ingredients. Spread liberally over ribs. Wrap tightly in plastic wrap and refrigerate overnight. Place ribs in a smoker with hickory wood chips on medium low heat for about 3 ½ hours. After meat is very well done, place on grill for a few minutes just to provide a little extra color. If you don’t own a smoker, a grill is fine. Follow the manufacturers’ instructions for smoked BBQ meats. Serve with Bourbon BBQ Sauce.