Wednesday, October 26, 2011

Bounty Hunter’s Smokin’ St. Louis Cut Rib Recipe


Yields 6 quarts
8 C brown sugar
4 C paprika
1 ¼ C black pepper
¼ C chili powder
¾ C garlic powder
¾ C onion powder
1 bunch fresh thyme
3 T cayenne
2 C kosher salt
Blend all ingredients in food processor until you reach a sand-like consistency.
Yields 6 quarts

1 Gal. ketchup
2 C molasses
½ C Worcestershire sauce
1 C lemon juice
4 tsp. Tobasco sauce
3 C brown sugar
4 tsp. cayenne
16 cloves minced fresh garlic
½ C black pepper
Mix all ingredients in large pot and cook over medium heat for 20 min.

If ribs are frozen, completely thaw.
Using a towel, pull off membrane on the bone side.
Rub ribs evenly with dry rub mixture. Let sit for 10-15 minutes until ribs begin to sweat.
Place ribs on smoker, meat side down, at 220°F for 2 ½ hours.
Remove ribs from smoker and wrap with aluminum foil.
Place ribs back on smoker for another 2 ½ hours.
Remove ribs and serve with Red “Q” sauce or refrigerate immediately.

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