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Cousin's Bar-B-Q's Texas Backyard Pork Ribs Recipe

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This recipe for Cousin's Bar-B-Q's Texas Backyard Pork Ribs, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cousin's Bar-B-Q
Added: Thursday, June 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces apple juice
Hickory wood
2 pounds rack pork spare ribs, St. Louis cut



Bar-B-Q Texas Rib Rub:

2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons sugar
1 tablespoon black pepper
1 tablespoon kosher salt



Bar-B-Q Texas Backyard Sauce:

10 ounces tomato paste
20 ounces water
2 teaspoons white vinegar
2 lemons, juiced
4 tablespoons yellow mustard
1 tablespoon salt
1 tablespoon black pepper
teaspoon paprika
teaspoon chili powder
teaspoon ground ginger
teaspoon ground oregano
3 tablespoons sugar
2 tablespoons liquid smoke
3 tablespoons Worcestershire sauce
3 tablespoons molasses
2 tablespoons pickapeppa sauce

Directions:
Directions:
Cousin's Bar-B-Q Texas Rib Rub


Mix all ingredients together thoroughly.

Cousin's Bar-B-Q Backyard Sauce


Combine all wet ingredients on medium heat. Combine all dry ingredients separately. Add dry ingredients mixture thoroughly with wet ingredients. Bring to boil and reduce heat to simmer for 15 minutes. Serve hot!

To prepare the ribs, coat evenly with the Texas Rib Rub.


Let the ribs set for 1 hour before smoking.

Get the grill going with hickory wood, and get the temperature of the grill or smoker to between 210 and 220 degrees. Make a fire that has consistent heat so the grill or smoker lid will not have to be lifted much.

Temperature is good if you can hold your hand 2 inches above grill for 6 seconds. Place the ribs where your hand was, but not directly over fire or fire box.

Smoke ribs for 1 hour, and then turn ribs skin side up. Spray with apple juice every 20 minutes until done. Using a thermometer, check the meat's temperature. It should be at least 170 degress. As the meat cooks, the ribs will first tighten and then begin to loosen. Don't poke too many times with the thermometer so the meat doesn't lose too much juice. It could take up to 4 hours to thoroughly smoke rib depending on the temperature of the grill or smoker. Ribs should bend in half when picked up with tongs. Let ribs sit for 30 minutes to retain juices. Serve with sauce and enjoy.

 

 

 

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