Food Network: Smoked-Barbecued Ribs

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Smoked-Barbecued Ribs
Recipe courtesy Emeril Lagasse, 2002

Ingredients
3 tablespoons dark brown sugar
2 tablespoons Essence, recipe follows
1 tablespoon salt
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon freshly ground black pepper
1 tablespoon cayenne
2 racks pork spare ribs, about 3 pounds each, trimmed of fat, membranes removed
from underside
Emeril's Barbecue Sauce, recipe follows

Directions
In a bowl, make a dry rub by combining the sugar,
Essence, salt, cumin, paprika, black pepper, and cayenne, and mixing well. Rub the
ribs evenly on both sides and wrap in plastic wrap. Place on a baking sheet and
refrigerate at least 6 hours or overnight.

Soak wood chips of choice in a bucket of water for 2 to 3 hours, then drain.
Prepare a smoker according to the manufacturer's instructions. Remove the ribs and
unwrap. Place on the grill of the smoker and cook for 1 1/2 hours, replenishing
the coals as needed during the cooking time.

Remove the ribs from the grill and remove the smoker pan or box. Return the ribs
to the grill and baste with the Barbecue Sauce. Cook, turning and basting once,
until cooked through, 10 to 15 minutes. Remove from the grill and serve with

additional sauce on the side.

Ingredients
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions

Combine all ingredients thoroughly and store in an
airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
Published by William and Morrow, 1993.

Ingredients
Emeril's Barbecue Sauce:
4 cups ketchup
1 cup finely chopped yellow onion
1/2 cup cane syrup
1/2 cup dry red wine

2 tablespoons fresh lemon juice
2 tablespoons Creole or other whole grain mustard
2 tablespoons dark brown sugar
1 tablespoon minced garlic
1 tablespoon minced jalapeno
1 tablespoon Worcestershire sauce
1 teaspoon hot red pepper sauce
1 teaspoon salt
1/2 teaspoon cayenne

Directions
In a large mixing bowl combine the ketchup, onion,
cane syrup, wine, lemon juice, mustard, dark brown sugar, garlic, jalapeno,
Worcestershire, hot sauce, salt, and cayenne, mixing well.

Place in an airtight container and refrigerate for up to 3 days, until ready to
use.