Smoked Pork Ribs
By: Helen Pitlick
Published: Saturday, December 19, 2009 - 5:02pm

Ingredients




2 tablespoons sea salt
2 tablespoons coarsely ground black pepper
2 tablespoons dark brown sugar or DME (powdered malt extract)
1 tablespoon paprika
1 teaspoon mustard powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon red onion flakes
1/2 teaspoon cayenne pepper
2 racks pork ribs
3 tablespoons mustard
24 ounces porter

Preparation

1 Clean and trim skin and membranes from the ribs. Spread mustard over the meaty side of the ribs. 2 Mix the sugar and spices and press mixture on meaty side of ribs. Let sit at room temperature for 1 hour or until the spice forms a crust. 3 Heat grill to around 300 degrees F, with cherry or apple wood chips for smoker. Place ribs, bone-side facing down, on grill. Cook over medium heat for 30 minutes. 4 Open the grill and move ribs to a tray. Place a large, disposable food-service-sized foil pan on the grill grate, fill with porter, and move ribs to pan. Cover the grill and let ribs braise over medium-low heat, about 200 degrees F, with wood smoke, for 2 to 2 1/2 hours. Ribs will be smoky and tender. 5 Remove ribs to tray to serve. Let grill cool before removing foil pan.

About


Recipe by Lucy Saunders from the October/November issue of Celebrator Magazine.