Pantherfanz Pork Ribs

Ingredients

• 1 (2 1/2 to 3-pound) rack of pork spareribs
• Pantherfanz Red-Zone Dry Rub, recipe follows
• Flat beer, as needed
• Carolina Sweet and Southern BBQ Sauce, recipe follows

Directions

Thoroughly wash ribs in cold water and pat dry. Remove the back membrane from the rack. Coat with Pantherfanz Red-Zone Dry Rub, and refrigerate overnight. Heat the smoker to 225 to 250 degrees F. Place the ribs in the smoker, upright, on a metal rib rack holder. Place a cast iron skillet underneath the pork filled 3/4 of the way with flat beer. Add more beer as it evaporates. Cook for about 2 hours.

Cook the ribs until they reach an internal temperature of 190 degrees F, about 2 hours. Remove and cool. Serve with Carolina Sweet and Southern BBQ Sauce.

Pantherfanz Red-Zone Dry Rub:

3/4 cup Spanish paprika

1/4 cup coarsely ground black pepper

1/4 cup salt

1/4 cup sugar

1/4 cup cocoa powder

2 tablespoons chili powder

2 tablespoons garlic powder

2 tablespoons onion powder

2 teaspoons cayenne pepper

Mix all ingredients together and store in an airtight container.

Yield: about 2 cups

Carolina Sweet and Southern BBQ Sauce:

1/4 teaspoon dry oregano

1/4 teaspoon dry thyme

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1/4 cup rice vinegar

1 cup yellow mustard

1/2 cup molasses

1/4 cup honey

1 tablespoon peanut oil

Mix the dry ingredients in a saucepan. Add enough vinegar to mix into a paste. Place over high heat, add remaining ingredients, and bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally.

Yield: about 1 3/4 cups