Print
Total:
10 hr 30 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 1 (2 1/2 to 3-pound) rack of pork spareribs
  • Pantherfanz Red-Zone Dry Rub, recipe follows
  • Flat beer, as needed
  • Carolina Sweet and Southern BBQ Sauce, recipe follows
Pantherfanz Red-Zone Dry Rub:
  • 3/4 cup Spanish paprika
  • 1/4 cup coarsely ground black pepper
  • 1/4 cup salt
  • 1/4 cup sugar
  • 1/4 cup cocoa powder
  • 2 tablespoons chili powder
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 teaspoons cayenne pepper
Carolina Sweet and Southern BBQ Sauce:
  • 1/4 teaspoon dry oregano
  • 1/4 teaspoon dry thyme
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup rice vinegar
  • 1 cup yellow mustard
  • 1/2 cup molasses
  • 1/4 cup honey
  • 1 tablespoon peanut oil

Directions

Thoroughly wash ribs in cold water and pat dry. Remove the back membrane from the rack. Coat with Pantherfanz Red-Zone Dry Rub, and refrigerate overnight. Heat the smoker to 225 to 250 degrees F. Place the ribs in the smoker, upright, on a metal rib rack holder. Place a cast iron skillet underneath the pork filled 3/4 of the way with flat beer. Add more beer as it evaporates. Cook for about 2 hours. Cook the ribs until they reach an internal temperature of 190 degrees F, about 2 hours. Remove and cool. Serve with Carolina Sweet and Southern BBQ Sauce. 

Pantherfanz Red-Zone Dry Rub:

Mix all ingredients together and store in an airtight container. Yield: about 2 cups

Carolina Sweet and Southern BBQ Sauce:

Mix the dry ingredients in a saucepan. Add enough vinegar to mix into a paste. Place over high heat, add remaining ingredients, and bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally. Yield: about 1 3/4 cups

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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