Dry Rub Barbecue Mix:
Roasted Red Pepper Chips- Crushed fine
Roasted Poblano Pepper Chips - Crushed fine
paprika garlic powder ground cumin
coarse black pepper brown sugar coarse sea salt
chili powder
Mix all ingredients together well.
In a large bowl, combine 1 cup of Roasted Red Pepper Chips- Crushed fine, 1/2 cup Roasted Poblano Pepper Chips - Crushed fine, 1/8 cup each of paprika, garlic powder, cumin, coarse ground black pepper, 1 tbls brown sugar, coarse sea salt, 1 tsp chili powder.
Rub it in:
Pour out the amount required. Rub and press the mix over the Ribs in foil and store at least 4 hours or in refrigerator overnight.
Cooking the Ribs: Oven bake the "rubbed ribs" for 2 1/2 hrs at low 225 heat on a rack in a covered pan.
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Use a small amount of water (1 or 2 cups) in the bottom of the pan. After the slow cook in the oven is finished remove the Ribs from the oven pan save the juices. Place the moist ribs on the upper rack of the BBQ grille cook until you can fork through easily.
Mix the juices and drippings from the oven pan with 1 cup of Worchestire sauce and 1 cup of Papa Lena's dry rib rub. Use the mix as a wet coating while the Ribs continue BBQ. When the Ribs are finished, place them on the lower rack of the BBQ grille at the lowest heat setting just before bring them to the table. Eat Ribs, enjoy life... Live, love and laugh! |
| Eat Ribs, enjoy life... Live, love and laugh! |
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