Beef Spare Ribs


Ingredients
  • 1 rack of ribs
  • paprika
  • salt
  • brown sugar
  • mild or medium chili powder
  • garlic powder
  • ground black pepper
  • cayenne
  • ground cumin
  • vegetable oil
  • onion
  • bottled ketchup
  • iced tea
  • packed brown sugar
  • cider vinegar
  • fancy molasses

Instructions for barbeque sauce
  • 1/4 table spoon of salt
  • 1 tbsp cup of brown sugar
  • 1/4 cup of fancy molasses
  • 2 tbsp of cider vinegar
  • 1 cup of iced tea
  • 1-1/13 of ketchup
  • 1 diced onion
  • 2 tbsp of vegetable oil

Instructions for rub
  • 1/4 cup of paprika
  • 1 tablespoon of salt
  • 1/4 mild or medium chili powder
  • 1 tablespoon of garlic powder
  • 1/4 cup of ground black pepper
  • 1 tablespoon of cayenne
  • 1 tsp of ground cumin
  • 1 /4 cup of brown sugar

How to cook
  1. trim up and remove membrane from bone side of the ribs
  2. with a blunt knife, start in one corner and gently lift membrane from bone
  3. when you get a good start, grab it with paper towel for a firm grip and pull
  4. wash the ribs when you pull the membrane off and trim off any loose pieces of meat
  5. don't take off all the fat because while it is cooking, the fat will melt into the rib while it is in the smoker
  6. after it is cleaned and trimmed, put the rub on the rib
  7. depending on how big your smoker is, either cut your ribs into racks of four or five bones
  8. 8.smoke the ribs at around 225-250 degrees F for about six to seven hours