I made the most amazing rack of ribs yesterday and I must share the recipe with you. This is sure to be a hit at the fire station. The base for a lot of pork dishes is a really good rub. Try this rub on ribs and pork shoulder that I started using from Jess Pryles:
INGREDIENTS
- 1/2 cup light brown sugar
- 1/4 cup sweet paprika (not smoked or hot)
- 2 tbsp salt
- 1 tbsp chili powder (less if you don’t like heat)
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp pepper
- 1 tbsp mustard powder
- 2 tsp cumin
- 1 tsp cayenne pepper (less if you don’t like heat)
You’ll probably have some left over rub. So make sure to keep it sanitary and don’t put your hands in the rub bowl after touching the raw pork. Keep the rub in a bag and place it in your pantry for later use.
Take the ribs and use a pairing knife to cut the back of the rib back from top to bottom between each rib. Next, generously rub the ribs with the above mixture. I prefer to smoke the ribsbut you can also bake them. If baking, cook at 250 degrees for about 3 hours or until the internal temperature is 200 degrees. For smoking, I prefer apple chips and I smoke the ribs at around 225 degree for about 4 hours or until the internal temperature is about 200 degrees.
While the ribs are cooking, make the glaze which I got from Steven Raichlen aka the smoke master:
For the Vanilla-Brown Sugar Glaze:
- 8 tablespoons (1 stick) unsalted butter
- ½ cup granulated brown sugar or regular light brown sugar
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 3 to 4 tablespoons water
Brush this glaze on the ribs a few times in the last 30 minutes of cooking.
Lets the ribs sit for a few minutes after they’re removed from heat. Enjoy!
