Super Swine Swizzlers Ribs And Dry Rub

Recipe Ingredients

		Thickly-cut ribs
1 tablespoon	15ml	Hot chile powder
2 tablespoons	30ml	Paprika
1 tablespoon	15ml	Onion salt
1 tablespoon	15ml	Garlic salt
1 tablespoon	15ml	Ground basil
1 1/2 tablespoons	22ml	Dry mustard
1 1/2 tablespoons	22ml	Freshly ground black pepper

Recipe Instructions

Combine dry ingredients and rub into ribs before cooking.

Bring smoker temperature up to 275F. Smoke ribs for 2 1/2 hours, reduce temperature to 225F, and cook for an additional 2 1/2 to 3 1/2 hours. Baste every two hours with a mixture of dry rub and vinegar to taste.

Source:
Chile Pepper Magazine, August 1991

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