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Ribs by Mad Sonoran Joe
Its sunny outside and to I'll pretend it's summer. Time to fix my go-to ribs.
Basic Barbecue Rub
3/4 C Dark brown sugar
1/4 C Mild New Mexico red chile powder (Allepo chili powder is good too)
1/4 C Mild paprika
2-1/2 TBL Kosher salt
2-1/2 TBL Fresh-ground black pepper
1 TBL Granulated onion
1/2 TBL Granulated garlic
1/2 TSP Cayenne pepper
Missouri Basting Sauce
This sauce will make ribs, brisket and pork shoulder, tender and delicious.
It will keep fresh in the refrigerator for 2 months.
1-3/4 C White vinegar
2 TBL Tabasco® Habanero sauce
1 TSP Kosher salt
1 TSP Fresh-ground black pepper
1 TBL Dark Brown sugar
1 TSP Sugar
1. Mix in a glass bowl and cover.
2. Baste ribs while slow smoking.
Cook low and slow until ribs are falling apart tender. Mop with basting sauce and finish by spreading with sauce, turn up heat and to cook until the sauce begins to caramelize. Serve with extra sauce.
