SMOKED PORK RIBS
2 pounds pork ribs
1 tablespoon yellow mustard
1 tablespoon brown sugar
1 tablespoon chili powder
1 teaspoon onion powder
1½ tablespoons paprika
2 teaspoons salt
¼ cup barbecue sauce
wood chips (oak, apple, hickory, pecan, cherry, or mesquite)
Serves 4. Takes 5 hours. Time includes preheating the smoker. Times vary with smokers.
Preheat smoker to 250 degrees. Add wood chips to smoker. While smoker heats, use brush to spread ribs with yellow mustard. (This helps keep the following rub on the ribs.) While smoker preheats, add brown sugar, chili powder, onion powder, paprika, and salt to mixing bowl. Mix with whisk or fork until well blended. Rub mixture evenly over both sides of ribs.
Add ribs to smoker rack. Insert electric thermometer in the middle of the ribs. Avoid the bones. The ribs are done when the internal meat temperature reaches 190 degrees or when the meat retracts . Remove from heat. Brush ribs with barbecue sauce. Return ribs to smoker. Smoke for 15 minutes. Remove from heat. Tear pork into individual ribs.
1) The pork ribs shown above look like a butterfly. Indeed, pigs often hide in swarms of butterflies. Since they spend so much time together, it is important to compare pork ribs with butterflies.
BENEFIT PORK RIBS BUTTERFLIES
Pollinate flowers no yes
Boost tourism no yes
Provide antibiotics no yes
Keep insects under control no yes
Are Tasty yes no
There you have it, a surprise 4-to-1 victory for the butterfly.
Paul De Lancey, The Comic Chef, Ph.D.
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.