Dry Rubbed Barbecue Spare Ribs

(Stole most of this from Emeril)

4 med sized racks pork or beef spare ribs

Season the racks w/ Emeril's Essence, cover and let marinate overnight in
refrigerator.

Emeril's Essence (leave off the cayenne pepper if you don't want hot)
2-1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme


Emeril's Homemade Barbecue Sauce
(adjusted - it came out a little too thick, got really heavy & slightly
burnt on the ribs) (can be done the night before)
1/2 onion, minced
2 to 3 jalapeno peppers, minced (leave these off if you don't want hot)
2 tablespoons vegetable oil
3 garlic cloves, minced
1 cup water (maybe more after simmering - you want it fairly thin, but not
too thin)
1 cup ketchup
1 cup brown sugar
2 tablespoons Worcestershire sauce
Salt and black pepper

In a saucepan saute onion and peppers in vegetable oil for 2 to 3 minutes
until softened. Add garlic, water, ketchup, brown sugar and Worcestershire
sauce and stir well to combine. Cover and simmer 10 to 15 minutes, just
until flavors are melded. Let cool, then run in blender. Refrigerate.

Yield: About 2 cups

Barbecueing the ribs Preheat Barbecue grill to 275 (300 max) degrees.
Place racks on grill and cook (with the cover on the grill) for about 2 to
2-1/2 hours. (Tried 3 hours at 300 degrees, came out too dry.) Turn every
20 minutes and baste ribs with barbecue sauce. Halfway through cooking,
re-position ribs around grill to make sure each is done evenly (grill may
have hot spots). At 2 hours (give or take), remove one rack, cut off one
rib, check for doneness.

NOTE: The beef ribs came out the best with this recipe. If using small,
baby back ribs, they will probably be done in about 1-1/2 hours, maybe
less.

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