Recipe

Bearbq Ribs

  • Yield: 4 to 8 servings

Ingredients

  • BEARBQ BUTT RUB:
  • 2 1/2 tablespoons paprika
  • 2 tablespoons kosher salt
  • 2 tablespoons granulated garlic
  • 1 tablespoon fresh ground black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon ground dried home grown tabasco peppers
  • 1 tablespoon Italian seasoning
  • 2 tablespoons chili powder
  • 1/2 cup turbinado
  • BEARBQ RIBS:
  • 4 slabs ribs
  • BBQ Sauce

Directions

  • Rub 4 slabs of ribs with BearBQ Butt Rub, and wrap tightly with plastic wrap. Let sit overnight night in refrigerator. Get up next morning make Bloodymary, take ribs out of refrigerator, go out in backyard and start smoker. Add about 4 to 5 hickory chunks soaked in water. When smoker is ready place ribs in rib rack and place on smoker. Temperature should stay around 200 to 250 degrees F. Smoke for about 3 hours, turning once about 1/2 way through the cooking time. After 3 hours mop ribs with BearBQ sauce and wrap in foil, seal tightly and put back on smoker for about 1 hour. Unwrap ribs mop again with sauce and put back on smoker for another 1/2 hour to 1 hour. When ribs are done the bone should be able to be pulled away from the meat easily. Tender as my heart. As a great Cook once said " It ain't rocket science, it's a food of love thang". You just know when they are done.