Texas Dry Ribs Recipe
Servings: 10
Ingredients
- 1/3 c. Grnd black pepper
- 3 x Full slabs pork spareribs, preferably 3 pounds each or possibly less, st. louis cut (trimmed of the chine bone and brisket flap)
- 2/3 c. Mansion barbecue spice mix
- Â Â Bowl of beer mop sauce for meat
Directions
- Apply the pepper proportionately over the ribs, and then do the same with the dry rub. Place the slabs in a plastic trash bag, and put them in the refrigerator overnight.
- The next day mix the mop sauce and prepare the pit for smoking. Cook the slabs between 200 degrees and 220 degrees till you feel them crack a bit between the ribs when you bend the slabs with a gloved hand, approximately 3 1/2 to 4 hrs. Every 30 min baste both sides and turn them over.
- Allow the slabs to sit 10 min before slicing them into individual ribs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 3g | |
| Recipe makes 10 servings | |
| Calories 9 | |
| Calories from Fat 1 | 11% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 43mg | 1% |
| Total Carbs 2.21g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.02g | 0% |
| Protein 0.37g | 1% |
