Smoked Ribs With California Dry Rub

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Tyler Florence
Nutrition per serving    (USDA % daily values)
CAL
2710
FAT
591%
CHOL
369%
SOD
563%

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Ingredients for 4 servings

4 slabs baby back pork ribs (approximately 2 pounds each)

3/4 cup white distilled vinegar

1/4 cup water

juice of 2 lemons

1/4 cup salt

2 tablespoons ground black pepper

3/4 cup garlic powder

1/2 cup oregano

1/2 cup celery seed

1 cup paprika

3/4 cup chile powder

1/4 cup ancho chile powder

Apple wood smoking chips, soaked in water

Preparation

1.

Turn on grill/smoker and heat it up

2.

Place soaked applewood chips in smoker box and place over heat in grill (if you are using a charcoal grill place the wet chips directly on top of coals). Combine dry rub ingredients together then take out a third of the mixture and set aside to dry-rub the ribs when finished

3.

Add water, vinegar and lemon juice to the remaining 2/3 of the bowl to make a paste

4.

Baste the ribs all over with the paste and set on the grill for two and a half hours

5.

When just about done give them a final baste so the dry rub will stick and shower with dry rub

View instructions at
Tyler Florence

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