Method

To make the secret spice, combine all the ingredients in an airtight container and blend well.  Store in a cool, dry place until ready to use or up to 6 months.

Preheat your smoker to 230°-250°F.  Season the ribs all over to taste with the secret spice.  You can store the rest of the secret spice for up to 6 months.  Place in your smoker and cook for 4 to 6 hours, or until done.

While the ribs are smoking, make the finishing mop and glaze.  Combine the ingredients in a small saucepan over medium heat, stirring occasionally, and simmer for 15 minutes.  Remove from the heat and cool to room temperature.

In the last 10 minutes of cooking time, mop the ribs all over with the finishing sauce.  Remove from the smoker and let rest for 15 to 30 minutes.  Slice and serve.

Serves 6 to 8

Spice makes about 1 1/2 cups

Reprinted with permission from ©Ardie A. Davis and Paul Kirk, America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants, written by Ardie A. Davis and Paul Kirk, published by Andrews McMeel click for book review

Recipe from North Main BBQ 403 N. Main, Euless, TX (817-267-7821)  

more meat recipes      more pork recipes     more chef/cookbook meat recipes     more chef/cookbook barbecue recipes   more grill and bbq recipes