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Cactus Jack Texas Spareribs

“Cactus Jack” Texas Spareribs

  By BPT  

September 3, 2017

Cactus Jack Texas Spare Ribs uses a rub made up of salt, pepper, chili powder, granulated garlic and onions - just enough to bring out the true flavor of the ribs without being overpowering.

  • Yields: 2 - 4 Servings
Cactus Jack Texas Spareribs

Directions

1For "Cactus Jack" Rub, combine salt, pepper, garlic, onion, chili powder and seasoned salt in small bowl; mix well.

2Season ribs on all sides; cover and refrigerate overnight or for at least two hours.

3Heat smoker or grill for indirect cooking at 250°F.; add wood for smoking.

4Place ribs, meaty side up, and smoke for 2 1/2 hours, spraying with apple juice every 30 minutes.

5Meanwhile, for Rattle Snake BBQ Sauce, heat oil in heavy saucepan over high. Sauté onion, jalapeño and garlic until tender. Stir in remaining ingredients except salt and pepper, bring to a boil.

6Reduce heat and simmer until reduced in volume by 1/3.

7Remove from heat, season to taste with salt and pepper.

8Remove ribs from smoker; wrap each rack in heavy-duty aluminum foil.

9Return to smoker, meaty side down, for an additional two hours until internal temperature reaches 190°F to 200°F.

10Remove ribs from foil, place back on smoker and brush with Rattle Snake BBQ Sauce; cook for about 20 minutes.

11Serve with additional BBQ sauce on the side.

Recipe by Chef Ernest Servantes for Smithfield

Ingredients

Cactus Jack Rub

2 racks Smithfield(R) Pork Spareribs

1/4 cup kosher salt

1/4 cup cracked black pepper

1 tablespoon granulated garlic

1 tablespoon granulated onion

1 teaspoon chili powder

1 teaspoon seasoned salt

Ribs

Oak or Pecan wood for smoking

1 cup apple juice, in a spray bottle

Rattle Snake BBQ Sauce

1 tablespoon vegetable oil

1/2 cup diced yellow onion

2 tablespoons minced fresh jalapeño

1 tablespoon minced fresh garlic

1/4 cup ketchup

1/4 cup Kingsford(R) Original Smoked Hickory BBQ Sauce

1/4 cup apple cider vinegar

1/4 cup pepper-style soda

2 tablespoons molasses

1 tablespoon Dijon mustard

Kosher salt and cracked black pepper

00:00

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