Pantherfanz Pork Ribs

Recipe courtesy Pantherfanz
TOTAL TIME: 10 hr 30 min
Prep: 30 min
Inactive Prep: 8 hr
Cook: 2 hr
YIELD: 6 to 8 servings


  • 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
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      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:
      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
      Mix all ingredients together and store in an airtight container.

      Yield: about 2 cups

      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
      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


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