03-10-2005, 05:37 AM
Cajun Ribs
Begin with several slabs of babyback ribs that have been trimmed and had the membrane removed from the inside curl of the ribs. Mix the following ingredients:
![[Image: recipedot.gif]](http://www.barbecuen.com/recipes/images/recipedot.gif)
6 Tbs fresh ground black pepper
4 Tbs turbanado (or dark brown sugar)
2 Tbs garlic powder
2 tsp cayenne pepper
2 tsp dried thyme
2 tsp dried sage
2 tsp salt
2 tsp celery salt
Coat each rib, top and bottom, with a light coating of yellow mustard (It helps hold on the rib rub and set up a tender crust). Sprinkle each side of the ribs lightly with the seasoning to as to mostly, but not completely, cover the mustard. You want to be able to see the yellow through the rib rub. Let sit for 2 hours. Cook in indirect heat (@ 220 degrees) for 3 1/2 to 4 hours. During the last 30 minutes coat lightly with your favorite barbecue sauce.
Begin with several slabs of babyback ribs that have been trimmed and had the membrane removed from the inside curl of the ribs. Mix the following ingredients:
6 Tbs fresh ground black pepper 4 Tbs turbanado (or dark brown sugar) 2 Tbs garlic powder 2 tsp cayenne pepper 2 tsp dried thyme 2 tsp dried sage 2 tsp salt 2 tsp celery salt Coat each rib, top and bottom, with a light coating of yellow mustard (It helps hold on the rib rub and set up a tender crust). Sprinkle each side of the ribs lightly with the seasoning to as to mostly, but not completely, cover the mustard. You want to be able to see the yellow through the rib rub. Let sit for 2 hours. Cook in indirect heat (@ 220 degrees) for 3 1/2 to 4 hours. During the last 30 minutes coat lightly with your favorite barbecue sauce.