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Recipe: Big Pig Jig Cook Off
Similar Categories: Big, Pig, Jig, Cook, Off
Yield: 6 servings
6 slabs baby back ribs (approximately 1 slab per person) Paprika Seasoning alt Red pepper Black pepper Salt Garlic powder Dry mustard Chili powder Oregano Charcoal (recommended: Royal Oak brand) Tomato Based Barbeque Sauce
Dry Rub: Combine finely ground spices including paprika, seasoning salt, red pepper, black pepper, plain salt, garlic powder, dry mustard, chili powder and oregano. Mix the dry ingredients together in a shaker and adjust amounts to suit individual taste. Ribs: Apply a heavy coat of rub to each slab of ribs. Heat the charcoal in a smoker to 220 degrees F. Put the ribs in the smoker and cook for 6 hours until meat is tender.
When the ribs are cooked thoroughly, apply a coat of tomato based barbeque sauce with a soft brush and serve.
6 slabs baby back ribs (approximately 1 slab per person) Paprika Seasoning alt Red pepper Black pepper Salt Garlic powder Dry mustard Chili powder Oregano Charcoal (recommended: Royal Oak brand) Tomato Based Barbeque Sauce
Dry Rub: Combine finely ground spices including paprika, seasoning salt, red pepper, black pepper, plain salt, garlic powder, dry mustard, chili powder and oregano. Mix the dry ingredients together in a shaker and adjust amounts to suit individual taste. Ribs: Apply a heavy coat of rub to each slab of ribs. Heat the charcoal in a smoker to 220 degrees F. Put the ribs in the smoker and cook for 6 hours until meat is tender.
When the ribs are cooked thoroughly, apply a coat of tomato based barbeque sauce with a soft brush and serve.
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