Grilled Pork Rib
|Rib tip||2 Pound|
|Bbq sauce||3 Cup (48 tbs) (Your Favorite / Home Style)|
|Paprika||3⁄4 Cup (12 tbs)|
|Ground black pepper||1⁄4 Cup (4 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Chili powder||2 Tablespoon|
|Garlic powder||2 Tablespoon|
|Onion powder||2 Tablespoon|
|Cayenne pepper||2 Teaspoon|
Heat your grill with your favorite charcoal. Chef Jones used three types of charcoal; hardwood charcoal, mesquite wood chips, and mesquite charcoal. (Gives food a great woodsy taste)
B. R. All- Purpose Spice Rub
In a medium bowl mix together all ingredients for the B. R. All- purpose Spice Rub
then set aside.
Rinse the ribs in your sink.
After rinsing the ribs sprinkle B. R. All- purpose Spice Rub on both sides of the ribs, coating both sides well.
(Store remaining B. R. All-purpose Spice Rub in a covered container and keep in a cool dry place.)
Once ribs are coated add ribs onto a large pan.
Place your ribs onto your heated grill. Cook ribs until meat is tender and pulls away from the bone.
Flip ribs occasionally for even cooking. Once, your ribs are done cooking remove from grill then place on cutting board.
Cut your ribs into digits between the bone segments.
In a small pot bring your BBQ sauce to a boil. Proceed to dip your rib tips into the sauce then place on a serving plate and serve.
For more information please visit: http://chefjonestv.blogspot.com
Serving size: Complete recipe
Calories 3075 Calories from Fat 900
% Daily Value*
Total Fat 101 g155.6%
Saturated Fat 37 g185.2%
Trans Fat 0 g
Cholesterol 743.9 mg248%
Sodium 7065.7 mg294.4%
Total Carbohydrates 362 g120.6%
Dietary Fiber 57.3 g229%
Sugars 207.2 g
Protein 200 g399.6%
Vitamin A 1275.6% Vitamin C 257.8%
Calcium 62.4% Iron 237.7%
*Based on a 2000 Calorie diet