Another delicious Haitian-flavored meal! In contrast to traditional barbecue ribs, where the rub is usually a balance of sweet and spicy, these bones were more herbal, earthy, and had a slight kick of heat. The meat came out as great too—smoky, moist, and with all the right pull-off-the-bone tenderness.
INGREDIENTS
For the Rub:
- 2 tablespoons paprika
- 1 tablespoon salt
- 1 tablespoon white sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon cayenne pepper
For the Liquid Seasoning
- 1 (12 ounce) can beer, at room temperature
- 1/4 cup (4 tablespoons) butter, melted
- 2 tablespoons Worcestershire sauce
- 1 tablespoon liquid crab boil
- 1 tablespoon Louisiana-style hot sauce
- 2 racks St. Louis-cut spareribs
DIRECTIONS
- To make the rub, in a small bowl, mix together paprika, salt, sugar, garlic powder, onion powder, thyme, oregano, cumin, black pepper, white pepper, and cayenne pepper. Set aside.
- To make the liquid seasoning, in a medium bowl, whisk together beer, butter, Worcestershire sauce, liquid crab boil, and Louisiana-style hot sauce. Set aside.
- Remove membrane from back of each rack of ribs and trim meat of excess fat. Season ribs liberally with rub all over.
- Fire up grill to 225°F, adding chunks of smoking wood when at temperature. When wood is ignited and producing smoke, place ribs in smoker or grill, meat side up. Smoke until ribs darken to a deep rusty red color, about 3 hours.
- Lay each rack of ribs on top of a sheet of extra-large heavy duty aluminum foil; tilt foil edges upward. Pour half of liquid seasoning over each rack of ribs, then seal ribs in foil and place back on smoker or grill for 1 hour.
- Open one end of foil and pour liquid seasoning into a small bowl and reserve. Remove ribs from foil and place back in smoker and continue to cook until ribs have a slight bend when lifted from one end, 1-2 hours more.
- Remove ribs from smoker, brush with reserved liquid seasoning. Serve immediately.
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