The rub is adapted from Killer Ribs by
Nancy Davidson. If you don't have a smoker, you can make these on a gas
or charoal grill, or in the oven. Two racks will serves 6-8 people, and
if you don't like beef ribs, go ahead and use baby back pork ribs
For the rub (combine all ingredients):
1/4 cup packed brown sugar (Bob used Splenda brown sugar substitute)
2 Tbsp paprika
2 Tbsp cayenne pepper
1-1/2 Tbsp kosher salt
2 Tbsp chili powder
2 Tbsp garlic powder
2 Tbsp onion powder
7-8 lbs beef back ribs
2 cups of your favorite homemade or storebought barbecue sauce (Bob used this one)
Trim the visible membrane from the ribs, and generously apply the rub on both sides. Wrap each rack in plastic wrap and then in aluminum foil. Place in the refrigerator to marinate overnight.
Approximately 6-1/2 hours before serving, heat your smoker to 225°F.
Place the ribs in the smoker for 2-1/2 to 3 hours. Then remove the plastic wrap and foil, replace ribs in the smoker, and add wood chips (hickory or mesquite). Cook for 1 to 1-1/2 hours.
One hour before dinner, baste the ribs with your favorite barbecue sauce. Baste again after 30 minutes. Remove from smoker and let rest, covered with foil, for 15 minutes before serving.
To cook ribs on the grill: Set up your grill for indirect cooking, and heat to 275°F. Follow directions above, removing the plastic wrap and wrapping the ribs in foil, and reducing the total cook time to 5 hours.
To cook ribs in the oven: Preheat oven to 225°F. Unwrap the ribs, and place in a roasting pan, cover the pan with foil, and cook for 5 hours. Uncover the ribs, baste with barbecue sauce, and cook, uncovered, turning and basting occasionally, for another hour.