Dry Rub
8 parts Paprika (sweet hungarian is best)
4 parts Season All
4 parts Garlic Powder
2 parts Chili Powder
2 parts Dry Mustard
2 parts Ground Oregano
1 part Black Pepper
1 part Cayenne Pepper
1 part Coarse Ground Pepper
Mix together in empty spice bottle. Sprinkle liberally on ribs (or shoulder) and rub in. Let meat sit in refrigerator overnite. Let meat come back to room temp before putting on the grill. Smoke over slow charcoal fire (225-250 degrees) (indirect heat) 4 to 6 hours, using soaked hickory chunks for the first 3 hours. Baste with basting sauce every 15-20 minutes the last 2 hours. Ribs should be done when 1/2" to 3/4" of the bones are exposed where the meat has shrunk up from the tips. Sprinkle with additional Rub before serving.
Spareribs are best, although baby backs are fine. If doing spareribs, 3 ½ downs (3 ½ lbs or less per slab) are best.
If doing a shoulder, follow same guidelines, but cook for about 1 hour per pound. Keep smoke going for 2 or 3 extra hours. Shoulder is done when you can grab the bone, twist it, and pull it right out.
Remember.......Patience!
Basting Sauce
2 Tbsp Dry Seasonings
1 qt or 2 cans Beer (Coors Light :^)
1 bottle Red Wine Vinegar
1/2 bottle(Lg) Worcestershire Sauce
1/2 to 3/4 cup Brown Sugar
1 tsp Tabasco Sauce
1 Bay Leaf
Mix together in a saucepan and heat up on stove. Use to baste meat the last 2-3 hours of cooking time to keep meat moist.
8 parts Paprika (sweet hungarian is best)
4 parts Season All
4 parts Garlic Powder
2 parts Chili Powder
2 parts Dry Mustard
2 parts Ground Oregano
1 part Black Pepper
1 part Cayenne Pepper
1 part Coarse Ground Pepper
Mix together in empty spice bottle. Sprinkle liberally on ribs (or shoulder) and rub in. Let meat sit in refrigerator overnite. Let meat come back to room temp before putting on the grill. Smoke over slow charcoal fire (225-250 degrees) (indirect heat) 4 to 6 hours, using soaked hickory chunks for the first 3 hours. Baste with basting sauce every 15-20 minutes the last 2 hours. Ribs should be done when 1/2" to 3/4" of the bones are exposed where the meat has shrunk up from the tips. Sprinkle with additional Rub before serving.
Spareribs are best, although baby backs are fine. If doing spareribs, 3 ½ downs (3 ½ lbs or less per slab) are best.
If doing a shoulder, follow same guidelines, but cook for about 1 hour per pound. Keep smoke going for 2 or 3 extra hours. Shoulder is done when you can grab the bone, twist it, and pull it right out.
Remember.......Patience!
Basting Sauce
2 Tbsp Dry Seasonings
1 qt or 2 cans Beer (Coors Light :^)
1 bottle Red Wine Vinegar
1/2 bottle(Lg) Worcestershire Sauce
1/2 to 3/4 cup Brown Sugar
1 tsp Tabasco Sauce
1 Bay Leaf
Mix together in a saucepan and heat up on stove. Use to baste meat the last 2-3 hours of cooking time to keep meat moist.