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Back Yard Boss Book
Welcome
Introduction
History
Tools Required
Baby Back Ribs
Barbecue Chicken
Pork Butt
Beef Brisket
Pork Spare Ribs
Brunswick Stew
Pork Tenderloin
Buffalo Wings
Hot Links
Pigs Feet
Baked Beans
Fried Chicken
Fried Pork Chops
Oxtails
Roast Beef Hash
Smothered Spare Ribs
Salmon Croquette
Catfish/Hush Puppies
Neck Bones
Collard Greens
Turnips Greens
Black Eyed Peas
Lima Beans
Pinto Beans
Red Beans
Steamed Cabbage
Rutabagas
Fried Corn
String/Snap Beans
Fried Green Tomatoes
Corn Bread
Crackling Bread
Hoe Cake Corn Bread
Banana Pudding
Bread Pudding
Peach Cobbler
Sweet Potato Cobbler
Peach Cobbler
Rice Pudding

Barbecue Pork Spare Ribs

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As many spare ribs needed for your event
Garlic Powder
Salt
Pepper


I purposely omitted the barbecue seasons because the nutmeg that seems to be in many seasons will dominate your flavor, but they will be good anyway. Rub the garlic powder into the ribs and add salt and pepper. Allow the spare ribs to chill for about two hours; over night is always better. The fire should be at medium low with no flames. This cut of meat require a little more attendance because you have a thin end and a bonier section that will require more cooking. Some people want to cook the whole rib together because they certainly are striking on the grill. This method requires lots of turning to distribute the heat in the rib uniformly. Or you can cut the rib in two pieces and cook the thin ends over the lower heat while the thick portions are cooking on the high heat. This does two things. The grease falling from the thick portion will help maintain the heat in the grill and allow you to remove the thin section as they will cook faster. As you remove the thin ends from the grill put them in a pan and cover until the other ribs are ready. Now with a basting brush coat both sides of the ribs, don’t be afraid to put a lot of Popalee’s Barbecue Sauce, bath them thoroughly, this is an important step. Leave them on the grill at a very low temperature because if its too hot the sauce will burn and you will have some very ugly ribs and your guest will all find excuses and leave. Follow the safety rules and keep your fire low and you will enjoy a delicious experience


 
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