Lone Star Spareribs Recipes

LONE STAR SPARERIBS

LONE STAR SPARERIBS image

Yield 8-12 people

Number Of Ingredients 8

Ingredients

1/3 cup ground black pepper
1/4 cup paprika
2 tablespoons sugar
1 tablespoon salt
1 tablespoon chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
3 full slabs of pork spareribs, "St. Louis cut" preferably 3 pounds each or less

Steps:

The night before you plan to barbecue/smoke, combine the rub ingredients in a small bowl. Apply the rub evently to the ribs, reserving about 1/2 of the spice mixture. Place the slabs in a plastic bag and refriderate them overnight. Before you begin to barbecue, take the ribs from the refriderator and pat them down with the remaining rub. Let them sit at room temperature for 30 to 40 minutes. Prepare the smoker for barbecuing, bringing the temperature to 200 - 220 degrees. If you want barbecue sauce (wet mop) and it is thick, I add the sauce heavy at the beginning so that I cures intot the meat throughout. Transfer the meet to the smoker. Cook the ribs for 5 to 6 hours, turning and basting them with the mop about once an hour if required by your smoker design. Remember whether you are a fat side up or down smoker and place accordingly. The meat should be well-done falling off the bones.

LONE STAR RUB

Lone Star Rub image

A really nice tex-mex style rub by Jamie Purviance that's great on steaks. This makes enough for four good sized steaks, but I quadruple it and store it in a air-tight jar so that it's always handy.

Provided by Whipper

Categories Tex Mex

Time 3m

Yield 7 1/2 teaspoons, 4 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons kosher salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
3/4 teaspoon garlic granules (powder)
1/2 teaspoon paprika
1/2 teaspoon marjoram
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/8 teaspoon cinnamon

Steps:

Add the spices to a small bowl and mix well with your fingers.
Rub some extra virgin olive oil onto both sides of the steaks, then evenly coat this rub onto both sides, gently rubbing it into the meat. Let the steak sit at room temperature for 15-20 minutes with this rub on before grilling over direct high heat.

Nutrition Facts : Calories 9.9, Fat 0.2, Sodium 883, Carbohydrate 2, Fiber 0.7, Sugar 0.6, Protein 0.4

LONE STAR DRY RUB

Lone Star Dry Rub image

This recipe is adapted from Texas Home Cooking by Cheryl and Bill Jamison. Think of a dry rub as the dry form of a marinade, and the ingredients are not set in stone. Change them to suit your tastes and needs. Use on almost anything you are barbequing.

Provided by Miss Annie

Categories Southwestern U.S.

Time 5m

Yield 2 cups

Number Of Ingredients 8

Ingredients

3/4 cup paprika
1/4 cup ground black pepper
1/4 cup chili powder (like Gebhard's or homemade)
1/4 cup salt
1/4 cup sugar
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne, ground

Steps:

Mix all ingredients together in a bowl.
Store in a tightly covered container.
Store in the refrigerator.

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