Description
These make real mouth-watering ‘Pig-cicles’! They take a while to cook, and when you eat them, you’ll have pork fat smeared from ear to ear! Mmm! Mmm! I like to smoke with hickory wood, but any of your favorite will suffice.
Ingredients
- 2 tablespoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons ground cumin
- 1 ½ tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 5 pounds pork spareribs
- 2 pounds hickory wood chips, soaked
Instructions
- In a medium bowl
- stir together paprika
- cayenne pepper
- garlic powder
- onion powder
- salt
- ground black pepper
- cumin
- brown sugar
- cinnamon
- cloves
- and nutmeg. Apply liberally to the ribs. Place ribs in a large roasting pan
- cover
- and refrigerate overnight. Remove ribs from the refrigerator 1 hour before smoking.
- Prepare an outdoor smoker
- bringing the temperature to 200 to 225 degrees F (95 to 110 degrees C).
- Smoke ribs for 6 to 8 hours
- adding wood chips to maintain a steady smoke (approximately one handful every 30 to 45 minutes). Ribs are done when crispy outside and tender inside. Remove from smoker
- and set aside for 15 to 20 minutes before serving.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 17 hrs 30 mins
Servings: 10