I found this a few months ago via Andre Pope. South Carolina’s youngest Certified Senior BBQ Judge, naturally. It’s quite silly, but gives a good overview of the many kinds of BBQ out there. I will admit to never having been brave enough to try it Alabama style and yes, when I’m through, you can bury me in BBQ.
This BBQ Rub may look a little familiar, I use it on chicken, boston butt, as well as the occasional slab of ribs. The oven temperature looks low, but this helps the ribs become very tender. When some proteins are cooked quickly, they become tough. Don’t try to rush this recipe, it can be cooked longer if you’d like.
- 1/4 cup paprika
- 2 tablespoons garlic powder
- 2 tablespoons minced, dried onion
- 2 teaspoons peppercorns
- 1 teaspoon chili powder
- 2 tablespoons ground cumin
- 3 tablespoons ground coriander
- 1/4 cup kosher salt
- 1/4 cup light brown sugar
Combine all of the ingredients in a food processor and give it a whir until well blended.
Slather it all over your ribs. The rack pictured are pork spare ribs, which are cut further down on the pig than baby back ribs and have more meat. Rub it in on both sides. You can do this up to a day ahead. Just make sure it is covered and refrigerated if not cooked immediately.
Preheat the oven to 225F. Cook uncovered for 2 hours, wrap in foil, and cook for an additional hour or until tender. I turn the slab of ribs once every hour, but I’m not sure it’s necessary.
You can baste it with your favorite mop sauce if you, but my family prefers to eat it as is.
Cut the slab of ribs into individual ribs, serve, and enjoy.
(I didn’t get a good enough picture of the cut ribs, sorry.)
Remember BBQ is just a term for meat prepared in a very special way.
Linked to Make It From Scratch.