Pantherfanz Pork Ribs

1. 1

   Thoroughly wash ribs in cold water and pat dry.

2. 2

   Remove the back membrane from the rack.

3. 3

   Coat with Pantherfanz Red-Zone Dry Rub, and refrigerate overnight.

4. 4

   Heat the smoker to 225 to 250 degrees F. Place the ribs in the smoker, upright, on a metal rib rack holder.

5. 5

   Place a cast iron skillet underneath the pork filled 3/4 of the way with flat beer.

6. 6

   Add more beer as it evaporates.

7. 7

   Cook for about 2 hours.

8. 8

   Cook the ribs until they reach an internal temperature of 190 degrees F, about 2 hours.

9. 9

   Remove and cool.

10. 10

    Serve with Carolina Sweet and Southern BBQ Sauce.

11. 11

    3/4 cup Spanish paprika

12. 12

    1/4 cup coarsely ground black pepper

13. 13

    1/4 cup salt

14. 14

    1/4 cup sugar

15. 15

    1/4 cup cocoa powder

16. 16

    2 tablespoons chili powder

17. 17

    2 tablespoons garlic powder

18. 18

    2 tablespoons onion powder

19. 19

    2 teaspoons cayenne pepper

20. 20

    Mix all ingredients together and store in an airtight container.

21. 21

    1/4 teaspoon dry oregano

22. 22

    1/4 teaspoon dry thyme

23. 23

    1/4 teaspoon ground black pepper

24. 24

    1/4 teaspoon cayenne pepper

25. 25

    1/4 cup rice vinegar

26. 26

    1 cup yellow mustard

27. 27

    1/2 cup molasses

28. 28

    1/4 cup honey

29. 29

    1 tablespoon peanut oil

30. 30

    Mix the dry ingredients in a saucepan.

31. 31

    Add enough vinegar to mix into a paste.

32. 32

    Place over high heat, add remaining ingredients, and bring to a boil, stirring constantly.

33. 33

    Reduce heat and simmer for 10 minutes, stirring occasionally.

* Per serving · 4 servings · Values may vary.

No additional tips available.