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Sweet Smoked Pork Ribs
April 28, 2010

Oh my, these are finger lickin' good! I may be a Northern girl, but I do know a good rib when I taste one. The key to a really good rib is in the rub and this rub is great! I actually made extra and put it in a small jar to have on hand. I did change one major thing though and that was the amount of salt - I cut way back on that; 1 & 1/2 tsp. for the full recipe. The rest of the recipe is a matter of taste. I used 1 Tbsp each of the black and white peppers, but really you could leave it alone. We have a smoker, but if you don't use whatever you have - gas or charcoal grill with a lid. If you do use a grill, wrap the ribs in foil and put a thin layer of BBQ sauce on the bottom of the foil before wrapping to prevent the ribs from sticking. Place them on the grill on low heat, cover, and let them cook for about two - three hours or until done. Unwrap them and finish directly on the grill basting the ribs in the remaining BBQ sauce. As far as the BBQ sauce is concerned again use what you have or like. I didn't have apple juice so I added a splash of apple cider vinegar, a splash of liquid smoke along with the brown sugar to some Bull's Eye BBQ sauce I had (I doubled the amount the recipe called for). These were absolutely fabulous, fall off the bone good - perfect with coleslaw and cornbread.

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