"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Wine Palace BabyBack Ribs Recipe

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This recipe for Wine Palace BabyBack Ribs, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ryan Rojas
Added: Sunday, July 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3-4 Racks of Baby Back ribs
Apple or Pecan Wood Chips(1-small bag)
Bar-B-Que Sauce

Rub Recipe
1/2 Cup of Zatarain's Creole Seasoning
1 Cup of Brown Sugar
3 tbsp Chili Powder
2 tbsp Garlic Powder

Directions:
Directions:
Remove membrane from the bone side of the ribs and pat dry to remove most of the moisture. Apply a generous amount of the rub mixture to both sides of the ribs.

Soak 1/2 of the bag of woodchips in a container of water.

Place a mound of charcoal in the center of a square Bar-B-Que pit and light(almost enough to cover the whole bottom of the pit when spread out). When the coals are lit, keep the mound as is and add half of the soaked woodchips to the charcoal pile. Place the top rack on and put the ribs around the fire to make a square.(You will outline the outside of the grill, keeping the ribs away from the fire)

Put down the cover and allow to smoke. When the smoke clears....no more heavy smoke coming out of the pit, add the remaining wood chips to the charcoal and put the cover back down.

Pre-heat your inside oven to 250 degrees.

When the smoke clears again for the second time, remove the ribs from the pit and wrap in aluminum foil. Place in the oven at 250 degrees for 2 hours. Open the foil and brush with bar-b-que sauce. Serve and enjoy.....Goes good with Vanessa's Calico Bean Recipe.

Number Of Servings:
Number Of Servings:
8-12
Personal Notes:
Personal Notes:
This is a very easy "Camp" rub, other rubs can be used. I prefer to use Apple woodchips, but sometimes are hard to find.

 

 

 

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