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This cookbook will give you 50 recipes for your ceramic smoker and grill. I will share my favorite recipe.
Competition-Style Pork Ribs
- 1 (4 pound) rack baby back pork ribs
- 1/2 cup Alpine Touch All-Purpose Seasoning
- 1 cup yellow mustard
- 1/2 cup Code 3 spices grunt rub
- 1/2 cup code 3 spices 5-0 rub
- Remove the membrane from the bottom of the ribs. Season the side where you removed the membrane with the Alpine Touch All-Purpose Seasoning.
- Let the ribs sit at room temperature for about 45 minutes as you prepare your grill for indirect cooking. Use up to 2 cups of fruitwood chips or 2 or 3 small chunks, collectively no bigger than a truck drivers fist. Stabilize the grill at 275 F. Place a pan containing 2 quarts of warm water on top of your heat deflector under the grilling surface.
- Slather the ribs with the mustard. Now season them all over with the Code 3 Spices Grunt Rub. I like the way the large granules coat the schmear. After that, use the Code 3 Spices 5-0 Rub. It’s both sweet and zesty and works incredibly well with the other flavors.
- Lay the ribs directly on the grate above the water pan with the bony side down and cook for 5 hours. When they are done to your liking, it’s time to set the table. Allow to rest for 10 minutes before slicing. If you prefer your ribs to be fall-off-the-bone tender, double wrap them in foil for the last 45 minutes of cooking.
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