- You can serve the ribs hot out of the
smoker with any remaining barbecue
sauce on the side, cut into individual
bones. But for even more flavor, set up
a grill for direct grilling and preheat
to high. Brush and oil the grill grate.
Brush the ribs on both sides with
more barbecue sauce and direct grill
until sizzling and browned, 1 to 2
minutes per side. Serve at once with
any extra sauce on the side.
mixture on both sides after 1 hour of
smoking. Repeat every hour.- Brush the ribs on both sides
with the sauce after 4 hours of
smoking. Brush again in 30 minutes.
The ribs are cooked when the meat
has shrunk back from the ends of the
bones by about V2 inch and you can
pull the individual ribs apart with
your fingers. (See doneness tests on
page 96, Step 7.) Total cooking time
will be 4V2 to 5 hours.
i (ASIAN BARBECUE RUB]
: YIELD: Makes about 1 cup
(^1) :
This easy-to-remember rub packs a one-two punch of licoricy Chinese
I five-spice powder and spicy pepper. Great with all meats—especially
pork and duck.
INGREDIENTS
3 tablespoons freshly ground black
pepper
2 tablespoons Chinese five-spice
powder
1 tablespoon onion powder5 tablespoons turbinado sugar or
dark brown sugar
4 tablespoons coarse salt
(sea or kosher)rub than you need for two racks of
spareribs (or four racks of baby backs).
Store any excess in a sealed jar away
from heat and light; it will keep for
several weeks.Place the sugar, salt, pepper, five-
spice powder, and onion powder in
a bowl and mix, breaking up any
lumps in the brown sugar with your
fingers. This recipe will give you more100 | PORK