Pantherfanz Pork Ribs

  1. Thoroughly wash ribs in cold water and pat dry.
  2. Remove the back membrane from the rack.
  3. Coat with Pantherfanz Red-Zone Dry Rub, and refrigerate overnight.
  4. Heat the smoker to 225 to 250 degrees F. Place the ribs in the smoker, upright, on a metal rib rack holder.
  5. Place a cast iron skillet underneath the pork filled 3/4 of the way with flat beer.
  6. Add more beer as it evaporates.
  7. Cook for about 2 hours.
  8. Cook the ribs until they reach an internal temperature of 190 degrees F, about 2 hours.
  9. Remove and cool.
  10. Serve with Carolina Sweet and Southern BBQ Sauce.
  11. 3/4 cup Spanish paprika
  12. 1/4 cup coarsely ground black pepper
  13. 1/4 cup salt
  14. 1/4 cup sugar
  15. 1/4 cup cocoa powder
  16. 2 tablespoons chili powder
  17. 2 tablespoons garlic powder
  18. 2 tablespoons onion powder
  19. 2 teaspoons cayenne pepper
  20. Mix all ingredients together and store in an airtight container.
  21. Yield: about 2 cups
  22. 1/4 teaspoon dry oregano
  23. 1/4 teaspoon dry thyme
  24. 1/4 teaspoon ground black pepper
  25. 1/4 teaspoon cayenne pepper
  26. 1/4 cup rice vinegar
  27. 1 cup yellow mustard
  28. 1/2 cup molasses
  29. 1/4 cup honey
  30. 1 tablespoon peanut oil
  31. Mix the dry ingredients in a saucepan.
  32. Add enough vinegar to mix into a paste.
  33. Place over high heat, add remaining ingredients, and bring to a boil, stirring constantly.
  34. Reduce heat and simmer for 10 minutes, stirring occasionally.
  35. Yield: about 1 3/4 cups

rack of pork spareribs, rub, beer

Taken from www.foodnetwork.com/recipes/pantherfanz-pork-ribs-recipe.html (may not work)

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