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Smoked Ribs Razorback Style
This has won 17 trophies so far
Stuff you will need:

A slab or two of pork spare ribs, either babyback or loin-ribs or regular will do. Figure 1/2 a slab per guy, 1/4 per gal or kid
some kind of mustard: regular, horseradish mustard, dijon, etc.

Grab your favorite rub (see related recipes section below) or just make a mixture of any combinantion of the following: salt, pepper, garlic, onion powder & brown sugar.

Wood, small and medium pieces of hikory, mesquite apple, etc. (avoid high resin woods such as pine)

Smoker or regular grill. Obviously the special smokers will work better but I'll explain how you can make any ol' grill work.

Aluminum foil; I prefer the extra wide kind. Get the good stuff.



 

Start by building a fire in the lower compartment of your smoker. See below if you only have a regular charcoal grill or a gas grill. I use charcoal to build the initial fire. See more hints at http://razorbackribs.blogspot.com/

While you are waiting on the coals to grey, you can prepare the smoked ribs by coating them them mustard on both sides. Use a lot. This will be messy so do it near the kitchen sink. Use a large cookie sheet to prepare them.

Next, sprinkle the ribs with whatever rub you like. Set aside or refrigerate if your fire is going to be a while. This is when I usually walk around my yard and gather up wood pieces (I am surrounded by woods but if you are not then check out your local grocery store; they usually sell wood chunks in bags near the charcoal area).

Build your fire to one far side of the grill and cut it off from the rest of the grill with a stack of bricks or rocks. Remember we are not wanting to cook the meat yet, but rather smoke it. So, try to rig it so that as little heat gets to the meat as possible (the meat is going to go on the other side of the grill; as far as possible from the flame). You still want the smoke to get to the meat.

I use a stack of bricks to separate the fire from the meat. I have the bricks with the holes in them so it works well to let the smoke through without so much heat. I then rig a double-piece of aluminum to use above the rack level to cut off the heat from the fire section to the meat section.

Okay, slap those ribs on the racks and feed the fire some of that wood. Close most air valves in your smoker.. leaving only a crack.. just enough to keep the fire alive (ideally only as smoke). Obviously, keep the lid down. Let those smoke for about 3 to 6 hours, depending on how much meat you have on. Add wood as necessary and turn ribs half way through.

If you have multiple levels of racks then it helps to switch the slabs from one to the other so you get an even smoke distribution. Remember, try to NOT let the ribs cook. They may brown a bit but we don't want them bone-dry.

Next step: bring inside and allow to cool. Double wrap each whole slab in foil. Refrigerate overnight to allow the smoke to set into the meat.

Cooking Instructions: Leave meat in foil. Put on cookie sheet or in large pan. Put in oven at 225 degrees. Again, do NOT remove foil or else you will ruin it. You can also use a slow cooker on low if you prefer. Cook for 5 to 7 hours. Heat up your favorite bbq sauce in a small pan shortly before you plan on eating the ribs. I

Preparation Time: long Serves: 5 to 10
Recipe Origin: United States
Submitted by:
Tim Keller
Arkansas
United States
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