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Slaughterhouse Five Ribs
From America's Best BBQ, by Ardie A. Davis and Paul Kirk

[This recipe comes from Joy and Jeff Stehney of Oklahoma Joe's Barbecue and Catering, Kansas City, Kansas.]


2 tablespoons white cane sugar
1 tablespoon light brown sugar
2 tablespoons Hungarian paprika
2 tablespoons Lawry's Seasoned Salt
1-1/2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1 teaspoon granulated onion
1 teaspoon white pepper
1 teaspoon finely ground black pepper
2 (2-1/2-pound) slabs spareribs


In a small bowl, combine the sugars, paprika, seasoned salt, chili powder, cumin, onion, white pepper, and black pepper and blend well. You can do this ahead of time, cover, and store in a cool, dark place until ready to use.

To prepare the ribs, remove the membrane from the back of the slab and trim any excess fat. Season the slabs all over with all of the rub. Cover and let rest in the refrigerator for at least 2 hours or overnight.

Cook the ribs using the indirect method at 275F (165C). Jeff says that cooking the ribs at the higher temperature does two things: it renders the fat better, and you get more flavorful ribs. Cook the ribs for 5 to 6 hours, turning them every 2 hours.

The ribs are done when you can easily tear or pull two ribs apart.

Yield: Serves 4 to 8

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