RAGIN CAJUN CONTRY RIBS RECIPE - (4.8/5)

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RAGIN CAJUN CONTRY RIBS Recipe - (4.8/5) image

Provided by Beefman-2

Number Of Ingredients 19

5 - 10 LB COUNTRY STYLE PORK RIBS
RAGIN CAJUN RUB
1/2 CUP DARK BROWN SUGAR
1/4 CUP CAJUN SPICE
1/2 CUP CANE SUGAR
1/2 CUP SEASONED SALT
1/2 CUP PAPRIKA
2 TBSP GARLIC SALT
2 TBSP CHILI POWDER
2 TBSP BLACK PEPPER
2 TBSP GROUND MUSTARD
1 TBSP ONION SALT
1 TBSP CELERY SALT
1 TBSP CAYENNE
1 TSP GARLIC POWDER
1 TSP GROUND MARJORAM
1 TSP GROUND THYME
1 TSP GROUND CUMIN
1 TSP GROUND ALLSPICE

Steps:

  • MIX UP RUB IN A BOWL PLACE INTO A AIR TIGHT CONTAINER SET ASIDE PREPARE THE COUNTRY RIBS, TRIM OF EXCESSIVE FAT, APPLY RUB THEN PLACE INTO TUPPERWARE TYPE CONTAINER, COVER AND PLACE INTO FRIDGE OVER NIGHT REMOVE FROM FRIDGE AND PLACE ON COUNTER AS YOU PREPARE YOUR SMOKER PREPARE YOUR SMOKER AND CHIPS PREHEAT TO 225 F FOR 30 TO 40 MINUTES. PLACE WOOD CHIPS INTO SMOKER AND LET THEM START PRODUCING SMOKE, USE MAPLE, APPLE OR OAK PLACE COUNTRY RIBS ON RACKS SO THEY DO NOT TOUCH ONE ANOTHER THE INTO SMOKER. CLOSE DOOR,,, SMOKE FOR NO MORE THEN 4 HOURS, AFTER THE SMOKE HAS QUITE APPLY YOUR FAVOURITE BBQ SAUCE WITH 2 TO 3 COATS LETTING CARAMELIZE BETWEEN COATS. CONTINUE TO COOK TILL AN IT OF 170 - 180 F.. HIGHER MAKES IT FALL APART. NOTE: AFTER THE SMOKING PROCESS MAY REMOVE FROM SMOKER .. CUT TO BITE SIZE CHUNKS AND PLACE INTO CROCK POT WITH BBQ SAUCE ON HIGH FOR 4 HOURS THEN SERVE AS AM APPETIZER

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