4 pounds of Ribs
Curry Up Rub
1/2 cup - Brown Sugar, packed
1 Tblsp. - Cumin
1Tblsp. - Sea Salt
1Tblsp. - Coriander, ground
1 tsp. - Ground Mustard
2 tsp. - Cayenne powder
1 tsp. - Ginger, ground
1/2 tsp. - Nutmeg
1/2 tsp. - Tumeric
Hot Red Pepper Jelly BBQ Sauce
1/2 pint - Hot Red Pepper Jelly, you can get the recipe here or buy it at the grocery store. http://easylifemealandpartyplanning.blogspot.com/2012/12/hot-red-pepper-jelly.html
1/2 jar of your favorite BBQ Sauce, mix together for the mop
Mix spices up together and set aside. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. Rifrigerate 2 - 12 hours.
Heat the grill up to 225 degrees. I have a 3 burner grill so I keep the middle one off. Add your smoke, I use a smoke box and for this recipe I used hickory chips, also if you don't have a smoke box put your chips in a piece of tin foil, close up but leave an opening at the top for the smoke to come out.
Place ribs on rack, if you don't have one put them on a grill pan or directly on the grill grades.
Cook for 3-4 hours. 45 minutes before taking off, mop on the BBQ Sauce about every 10 minutes.
When the ribs shrink back from the edges they are done.
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Authored by +Shawna Williams
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