Lone Star Spareribs

Name: Lone Star Spareribs
Cuisine: American
Ingredients: ⅓ cup freshly ground black pepper; ¼ cup paprika; 2 tablespoons sugar; 1 tablespoon kosher salt or coarse sea salt; 1 tablespoon kosher salt or coarse sea salt; 1 tablespoon chili powder; 1½ teaspoons garlic powder; 1½ teaspoons onion powder; 3 full slabs pork spareribs, “St. Louis cut” (trimmed of the chine bone and brisket flap), preferably 3 pounds each or less; 3 full slabs pork spareribs, “St. Louis cut” (trimmed of the chine bone and brisket flap), preferably 3 pounds each or less; 12 ounces beer; ½ cup water; ½ cup cider vinegar; ¼ cup vegetable oil; ½ medium onion, chopped or sliced in thin rings; 2 garlic cloves, minced; 1 tablespoon Worcestershire sauce

Preparation info

Serves
6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

In Kansas City, Memphis, and other rib capitals, most barbecuers cook in a “wet” style, applying a sauce near the end of the cooking and again before serving. In Texas, where people love to be contrary, the ribs are often left “dry,” as they are here.

Ingredients

Barbecued Rib Rub

⅓ cup freshly ground black pepper
¼ cup paprika
2

Americas
United States
Memphis
Kansas
Main course

Method

The night before you plan to barbecue, combine the rub ingredients in a small bowl. Apply about half of the rub evenly to the ribs. Place the slabs in a plastic bag and refrigerate them overnight.
Before you begin to barbecue, take the ribs from the refrigerator. Pat them down with the remaining rub, reserving 1 tablespoon of it if you plan to use the mop. Let