Recipe: Barbequed Pork Ribs with Sam's Special Sauce

Independence Day supper-- if you passed the quiz!

The recipe begins, "From the legendary Sam Higgins. I now often use this grilling technique for ribs." Mr. Big Food is not lying. He does use this technique often!

BARBEQUED PORK RIBS WITH SAM’S SPECIAL SAUCE

Mesquite wood chunks, soaked in water for 1 hour before grilling

Dry Rub

4-5 lbs slab pork ribs, left intact, membrane peeled off of back of rack,

Sam’s Special Sauce

Spread coals evenly over grill. Light coals only on one-half of grill. Spread Dry Rub over ribs. When lighted coals are ashed over, place soaked and drained wood chunks on hot coals. Place ribs on grill, away from hot coals. Cover grill and smoke ribs about 80 minutes to 2 hours, turning ribs every 40 minutes and moving away from hottest coals. Baste smoked ribs with Sam’s Special Sauce and continue cooking, covered, about another 30 minutes to 1 ½ hours, basting with sauce and turning occasionally, Cut into serving sections and serve with remaining sauce.

DRY RUB

1 Tbsp salt

½ tsp black pepper

½ tsp Cayenne pepper

Mix all ingredients.

SAM’S SPECIAL SAUCE

2/3 C prepared mustard (preferably homemade—see recipes in Basics section)

¼ C beer

2 Tbsp brown sugar

1 ½ tsp Tabasco (or to taste)

Combine all ingredients.