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Super Swine Swizzlers Ribs And Dry Rub

none

thickly-cut ribs
1 tablespoon hot chile powder
2 tablespoons paprika
1 tablespoon onion salt
1 tablespoon garlic salt
1 tablespoon ground basil
1 1/2 tablespoons dry mustard
1 1/2 tablespoons freshly ground black pepper

Combine dry ingredients and rub into ribs before cooking. Bring smoker temperature up to 275F. Smoke ribs for 2 1/2 hours, reduce temperature to 225F, and cook for an additional 2 1/2 to 3 1/2 hours. Baste every two hours with a mixture of dry rub and vinegar to taste. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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