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
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
    • recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      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:
      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

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Simply Laura

      Get Cooking Channel on your TV.