Spicy Smoked Ribs

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Memphis-Style Barbecue Ribs from Jack Bar-B-Que in Nashville, Tenn. The recipe from “America’s Best BBQ: 100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants.”

We thought the recipe in the book called for too much black pepper, so I’m cutting it down. The recipe originally calls for 1/4 cup, but I’m taking it to 3 tablespoons. Wouldn’t hurt my feelings if you swiped another tablespoon off the top neither. I’m assuming if you’re smokin’ ribs, y’all know how to do that part. Email me if you don’t.

2 tablepsoons salt
1 tablespoons sugar
1/4 cup chili powder
1 tablespoon cayenne
3 tablespoons black pepper

Combine the ingredients and mix well. Generously rub the mixture into the ribs. Smoke the ribs at 250 over hickory for about 4 hours.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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