*  Exported from  MasterCook  *
 
                                DAVE'S RIBS
 
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 Serving Size  : 1    Preparation Time :0:00
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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    7 pound racks of pork ribs
      1/2   c            Ground black pepper
      1/2   c            Paprika
      1/2   c            Sugar
    2       tb           Kosher or sea salt
    4       ts           Dry mustard
    2       ts           Cayenne pepper
 
   The night before...
   
   The ribs should be trimmed of all hard fat and the
   membrane removed from the underside. To remove it,
   poke a hole and run your finger under the membrane,
   then rip it away.
   
   Rub both sides of the ribs with a thick coat of the
   following mixture:
   
   *  1/2 cup ground black pepper * 1/2 cup paprika * 1/2
   cup sugar (run this through the coffee grinder to make
   TURBINADO sugar) * 2 tablespoons Kosher or sea salt
   (run this through the coffee grinder with the sugar) *
   4 teaspoons dry mustard * 2 teaspoons cayenne pepper
   
   Place the ribs in a plastic bag and refrigerate
   overnight.
   
   (Thanks to Smoke & Spice by Cheryl and Bill Jamison,
   published by The Harvard Common Press, Boston,
   Massachusetts, $14.95, for the inspiration for this
   rub. If you are only planning to buy ONE barbecue
   book, this is it!) More barbecue books at the end of
   this page.
   
   The next day. Remove the ribs from the refrigerator
   and let them come to room temperature.
   
   Start a fire in your Webber Grill or smoker with
   charcoal. As the coals turn gray add hard wood chunks
   or water soaked wood chips. Bring the smoker
   temperature to between 210 and 225 degrees by
   adjusting the vents. Hold this temperature throughout
   the smoking (90 minutes) by adding more wood or
   charcoal.
   
   Place the ribs on the rack and smoke cook them, in
   heavy smoke, for at least two hours. Add wood or chips
   every 30 minutes or so. The ribs should have a dark
   “crust” formed by the smoke clinging to the rub. Try
   not to knock it off when handling them, that is where
   the flavor is!
   
   Preheat the oven to 225 degrees. Place the ribs on
   racks over cookie sheets and place in oven. Cook for
   three hours, or until the rib bones are easily removed
   when you twist them. These are called “dry ribs”. No
   extra spices or MOP was used in the cooking process.
   
   To make juicier ribs, brush them with barbecue sauce
   (the recipe follows) and cover with aluminum foil to
   bake for the last hour.
   
   Ribs can be made a day or two ahead and reheated in a
   warm oven (the way restaurants do!)
   
   Serve with barbecue beans, coleslaw, potato salad, and
   plenty of cold beer. Enjoy!
   
   Recipe By     : Dave Frary
  
 
 
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