The Daily Southerner, Tarboro, NC

Food

May 16, 2012

The world's best BBQ started in the south

TARBORO — I love to cook. That's no surprise to anyone who knows me. However, what some may not know is that I have a special love for barbeque. It's fun and the results are delicious. There is something satisfying about filling my smoker with beef or pork and starting the process of turning that into mouthwatering barbeque. Whether you prefer beef or pork, these recipes for sauces and rubs will work. But the ingredients are important. Try not to leave things out or substitute unless you have to. However, feel free to add more "heat" as you desire. I don't make my sauces very hot.

First we have general instructions for cooking spareribs, which I totally love! However, you really must cook them low and slow or they will be tough. You want a little "chew" but you don't want them to be shoe leather.

The first recipe three recipes are wet sauces. You can mop them on and serve some on the side after the ribs are finished.

The second last two recipes are dry rubs. Put them on at least a couple of hours before cooking. You can do them a day ahead if you like. If you want the ribs to form a crust, put the rub on thicker.  

Cooking Spareribs

Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with Seasoning. Refrigerate for at least 24 hours.

Preheat your grill at 275 degrees F, using hickory wood and charcoal.

Place the slab on the grill away from the flame, using indirect heat. Cook the slab for approximately 2 1/2 hours with the curl side up. Flip the slab over to finish cooking for approximately 1 hour or until you get full "bend" in the slab.

For dry ribs: Pull ribs off grill, sprinkle Seasoning over entire slab. Cut between the bones and serve.

For wet ribs: Pull ribs off grill, pour BBQ Sauce over slab. Cut between the bones and serve.

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