Grilled Peppered Dry Spareribs
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- 1 teaspoon ground coriander
- 1 tablespoon paprika
- 2 teaspoons cajun seasoning
- 1 teaspoon freshly ground black pepper
- 1 tablespoon onion salt
- 2 teaspoons celery salt
- 2 tablespoons lemon pepper
- 1/4 cup white cane sugar
- barbecue sauce, for serving
- Carbohydrate 12 g(4%)
- Cholesterol 346 mg(115%)
- Fat 102 g(156%)
- Fiber 1 g(5%)
- Protein 67 g(135%)
- Saturated Fat 33 g(163%)
- Sodium 1038 mg(43%)
- Calories 1244
Preparation Heat a cooker to medium to medium-high. Combine all the ingredients for the rub in a small bowl and blend. Rub all over the ribs. Oil the grate and place the ribs on it bone side down over direct heat. Cover and cook for 2 1/2 to 3 1/2 hours, or until pull-apart tender, turning and spraying with apple juice every 10 to 15 minutes. Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with barbecue sauce. Reprinted with permission from America's Best Ribs Recipes by Ardie A. Davis and Chef Paul Kirk, © 2012 Andrews McMeel Publishing
Preparation Heat a cooker to medium to medium-high. Combine all the ingredients for the rub in a small bowl and blend. Rub all over the ribs. Oil the grate and place the ribs on it bone side down over direct heat. Cover and cook for 2 1/2 to 3 1/2 hours, or until pull-apart tender, turning and spraying with apple juice every 10 to 15 minutes. Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with barbecue sauce. Reprinted with permission from America's Best Ribs Recipes by Ardie A. Davis and Chef Paul Kirk, © 2012 Andrews McMeel Publishing
