Smoked Ribs Recipe

From Dorothy McNett's Recipe Book.

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Smoked Ribs

From Dorothy McNett's recipes at Use an indoor stove top smoker to achieve tenderness with a gentle smoky flavor, or barbeque them outdoors on a hot grill. These make great appetizers as well as a meat dish to serve with pasta or rice, etc.

1 teaspoon sea salt
1 teaspoon brown sugar
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon cayenne
1 tablespoon Hungarian paprika
1-2 pounds beef ribs (or use lamb or pork...)
1 cup or so your favorite barbecue sauce

Combine salt, sugar, cumin, chili powder, cayenne, and paprika. Rub the seasonings into the ribs and carefully arrange on the rack to allow good circulation of the smoke. Place smoker on medium heat and smoke cook for about 45 minutes. The smoking stage can be done in advance and meat refrigerated until just before serving. To finish, heat stove top grill pan. Brush ribs with bbq sauce (if using) and arrange ribs on hot grill. Grill just to crispen. Serve with remainer of bbq sauce on the side.

For stove top smoker use, place 3 tablespoons wood smoking chips in bottom part of smoker. Place the flat base plate over the chips. Put in the rack and arrange the ribs. Turn on to medium heat and when you see the first whisp of smoke, slide the lid shut. Keep on medium to medium low heat and time for 45-60 minutes.

Recipe created 2002-03-04.

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