Ingredients (for rub)

1 qt. brown sugar

1/2 cup onion powder

3/4 cup garlic powder

2 tbsp. fennel seed, toasted

1/2 cup black pepper

1/8 cup cayenne

1/2 cup paprika

5 tbsp. ginger powder

1/2 cup dry mustard

1/4 cup mesquite seasoning

1/4 cup tarragon

1/2 cup basil dry

1/4 cup white pepper

1/8 cup cumin

1 tbsp. cloves

1/2 cup kosher salt

Ingredients for ribs

1 case of Kansas City-style, 1 1/4 down pork ribs


Mix all ingredients well. Be sure to toast the fennel seeds.

Always do the whole case of ribs. Peel the first layer of sliver skin off the ribs. Then score the bones. Rub the seasoning onto both sides of the rib well. Save remaining spice. Place in smoker at 225 degrees for three hours in the two perforated roasting pans.

Place smoked ribs in an army pan and add 1 gallons of water, plus the rib drippings. Cover with plastic wrap and foil. Cook at 350 degrees for three hours. Let cool on sheet trays, then cut racks in thirds and baste with cold barbecue sauce. Wrap individually and date.


I really love smoking meat, and with this recipe, you can use whatever protein you like (as in duck or beef brisket). The method stays the same you only have to adjust your cooking time. One of the worst things you can ever do is boil ribs. It is silly to boil all the tasty fat out of them. Ribs should always be tender and flavored enough so that you don't need barbecue sauce.

— Chef Jay Gust


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