Grilled Peppered Dry Spareribs
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Ardie A. Davis and Chef Paul Kirk
These ribs get the benefit of a lemon pepper accent mixed with complementary seasonings and finished with an apple juice baste. We think they're best hot off the grill without any other seasonings. If you must,
Ingredients
1/4 cup white cane sugar
2 tablespoons lemon pepper
1 tablespoon onion salt
2 teaspoons celery salt
1 seasoned salt
1 tablespoon paprika
2 teaspoons Cajun seasoning
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
1/2 teaspoon citric acid
Instructions
Heat a cooker to medium to medium-high.
Combine all the ingredients for the rub in a small bowl and blend. Rub all over the ribs.
Oil the grate and place the ribs on it bone side down over direct heat. Cover and cook for 2 1/2 to 3 1/2 hours, or until pull-apart tender, turning and spraying with apple juice every 10 to 15 minutes.
Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with barbecue sauce.
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