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Juan Cucaz
Chef
SPECIAL RECE
BBQ Ribs
Ingredients
3 slabs pork back ribs
1/2 cup dark brown sugar
1/4 cup paprika
3 tablespoons oregano
2 tablespoons chili powder
2 tablespoons ground black pepper
1 tablespoon celery salt
1 tablespoon onion powder
1 tablespoon garlic salt
2 teaspoons ground sage
1 teaspoon dry mustard
1 cup your favorite barbecue sauce
Directions
Combine dark brown sugar, paprika, garlic salt, chili powder, black pepper, celery salt, onion powder, ground sage
and dry mustard mix together well and set aside.
Pat ribs dry with paper towels and season generously with spice rub, using about 4-6 tablespoons for each slab of
ribs. Grill over indirect heat in a covered grill or smoker for 1 1/2 to 2 hours. Turn ribs once during cooking, about
halfway through. Ribs are done when the meat is very tender they will pull apart fairly easily. About 20 minutes before
ribs are done. Brush heavily on both sides with barbecue sauce. If you like your ribs extra sticky, baste again 10 min-
utes before removing from the grill.
In this special edition for July, our Chef Juan Cucaz had
beach or just chilling with your friends. To our readers,
he will be happy to answer them.
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MAGAZINE - JULY 2012