Recipe - Texas Dry Ribs

1/3 cup Ground black pepper
3 Full slabs pork spareribs;
preferably 3 pounds each or
less, st. louis cut
(trimmed of the chine bone
and brisket flap)
2/3 cup Mansion barbecue spice mix
Bowl of beer mop sauce for
meat

Apply the pepper evenly 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 until you feel them crack a bit
between the ribs when you bend the slabs with a gloved hand, approximately
3 One half to 4 hours. Every 30 minutes baste both sides and turn them over.
Allow the slabs to sit 10 minutes before slicing them into individual ribs.

Formatted by suechef@sover.net

Recipe by: DEAN FEARING SHOW #HE1A02

Posted to MCRecipe Digest V1 #789 by Sue suechef@sover.net on Sep 18,
1997