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Anybody that knows me, knows that I love ribs. I get compliments on them all the time, so I figured this would be the best way to share the recipes and tell you how I prefer to cook them. The steps are numbered… with some other stuff in between. Put the ribs in a roasting type pan. Long enough for the ribs, and deep enough to catch the juice that will be created while the ribs marinate overnight Start by removing the membranes on the ribs. Remove it wherever you find it. Set aside. Then make the rubs and sauce below

The rub recipes are really just a guide… use whatever amounts of each ingredient that makes you happy! BBQ Rub Recipe Ingredients: 1/2 cup brown sugar 1/4 cup paprika 1 tablespoon black pepper 1 tablespoon salt 1 tablespoon chili powder 3/4 tablespoon garlic powder 3/4 tablespoon onion powder 1 teaspoon cayenne BBQ Rub Recipe 2 INGREDIENTS: 1/3 cup paprika 3 tablespoons dry mustard 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons ground basil 2 tablespoons red pepper 1 tablespoon black pepper PREPARATION: Combine all ingredients. Store in an airtight container. When applying to ribs, coat heavily and massage into the meat. If you want to make a sweet rub add 2 tablepoons of brown sugar. BBQ Sauce 1 - Again…they amounts are more of a guide than anything. For example, I prefer more brown sugar (A LOT more…like a cup or two. I also use cayenne pepper rather than crushed red pepper a lot of time. Ingredients 1/2 cup (125 ml) catsup 1/4 onion, chopped 2 tbsp (30 ml) brown sugar 1 tbsp (15 ml) prepared mustard 1 tsp (5 ml) of Worcestershire sauce 1/4 tsp (1 ml) garlic powder 1/4 tsp (1 ml) crushed red pepper Preparation In a saucepan stir all ingredients together and cook until everything is dissolved, and then cook a little more.

Coat the ribs with the rub. Don't rub it in… just spread it over the top VERY heavily…until there are no wet spots showing in the ribs. Set them in the fridge overnight. Pour the BBQ sauce into a sealable bowl, bottle, or whatever you want to put it in. Close it…put in the fridge.

Now comes the fun part:
Get the smoker started. I don't care what kind of wood, briquets, lump charcoal…whatever you use. I could care less. Nobody's going to eat that. It's the meat they are after. Get the temperature as close to 235 as you can.

• Opening the controls lets in more oxygen… therefore more heat
• Lowering the controls lets in less oxygen… therefore less heat

Put the ribs on the smoker…and then time them as described below…

Started	Temp	Rotation	Flipped	Reversed	Flipped
9 am -	250	123456
10 Am	220	123456
11 AM	250	345612
12PM	250	561234
1Pm			123456
2pm			345612
3pm			561234
4pm				123456
5pm				234512
6pm				561234
7pm					123456
8pm					345612
The above schedule presumes you start at 9AM in the morning. Usually, I start at 5AM so that they will be ready for supper.
Rotation – They are put on the grill 1 & 2 closest to heat3 & 4 in the middle, 5 & 6 on the end. They are rotated in position every hour. The numbers 123456 represent the position they are in on the grill and at what time. Continue to rotate them all the way through cooking time. Flipped means they are turned over on the other side… and continue to be rotated Reversed means that the end of the rib facing the grill is reversed. They should stay on the same side

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