Hickory-Smoked
Royal Ribs
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Ingredients |
Hickory chips
3/4 cup catsup
1/2 cup finely chopped onion
1/4 cup olive oil or cooking oil
1/4 cup tarragon vinegar
1/4 cup water
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons dry mustard
2 teaspoons paprika
2 teaspoons chili powder
2 cloves garlic, minced
2 bay leaves
1 teaspoon cumin seed, crushed
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
4 pounds pork loin back ribs or spareribs |
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Directions |
Soak hickory chips in enough water to cover for about 1
hour before cooking time; drain.
In saucepan stir togethercatsup, onion, oil, vinegar, water,
lemon juice, Worcestershire sauce, brown sugar, dry mustard,
paprika, chili powder, garlic, bay leaves, cumin seed, thyme,
salt, and pepper; simmer 10 minutes.
Lace ribs accordion-style on spit; secure with holding forks.
In covered grill place hot coals on both sides of foil
drip pan. Sprinkle coals with some dampened hickory
chips. Attach spit; position drip pan under meat. Turn on
motor; lower the grill hood or cover with foil tent. Grill the
ribs over hot coals till done, about 1 hour. Sprinkle the coals
with chips every 20 minutes. Brush ribs frequently with
sauce mixture during the last 15 minutes of cooking. Pass
the remaining sauce. Serves 4 to 6.
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