Drexler's Ribs

  • 1 rack pork spareribs (about 3 pounds)
  • 1/4 cup paprika
  • 2 tablespoons salt
  • 2 tablespoons sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder

Rinse the ribs, pat them dry with a paper towel. Mix the seasonings in a bowl, then sprinkle the seasoning blend on both sides, patting to rub it in. Set up your smoker for indirect heat with a water pan. Use wood chips, chunks or logs, and keep up a good level of smoke. Maintain a temperature of 250 to 300 F. Place the ribs on the smoker, bone side down, as far from the heat source as possible. Cook for 3 to 3 and one half hours, or until a toothpick goes easily into the space between two bones. Sit back, drink a beer, and don't be in a rush. They will get very tender if you give them enough time.
Serves 2-4.

Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.