Cajun Country Ribs

Name: Cajun Country Ribs
Cuisine: American
Ingredients: 2 tablespoons celery salt; 2 tablespoons freshly ground black pepper; 2 tablespoons ground white pepper; 2 tablespoons packed brown sugar; 1 tablespoon garlic powder; 1½ teaspoons cayenne; 1½ teaspoons dried thyme; 1 teaspoon dried sage; Four to Six 10-ounce to 14-ounce country-style rib sections; 1½ cups cider vinegar; ¾ cup water; 1 tablespoon Worcestershire sauce; Creole Classic Barbecue Sauce, Memphis Magic, or other spicy tomato-based barbecue sauce; Creole Classic Barbecue Sauce, Memphis Magic, or other spicy tomato-based barbecue sauce; Creole Classic Barbecue Sauce, Memphis Magic, or other spicy tomato-based barbecue sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Country-style ribs come from the blade ends of pork loin. Meaty and full of flavor, they pair well with hearty Louisiana spices.

Ingredients

Cajun Ragin’ rub

2 tablespoons celery salt
2 tablespoons freshly ground black pepper
2

Americas
United States
Main course
Gluten-free
Louisiana

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 ribs in a plastic bag and refrigerate them overnight.
Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Remove the ribs from the refrigerator. Pat them down with a liberal sprinkling