Issue link: http://www.e-digitaleditions.com/i/893386
SignatureMT | 57 SMOKED PEANUT BUTTER & JELLY PORK RIBS INGREDIENTS • Barbecue Sauce • 2 - R ack s Pork R ibs • ¾ Cup Peanut Butter • ¾ Cup R aspberr y Jel ly • ¾ or more Dark Beer • ¾ Cup R aspberr y Chipotle R ub • 1 Tablespoon Smoked Papr i k a • 2 Tablespoon Granulated Garlic • 1 Tablespoon Onion Powder • 2 Tablespoon Brow n Sugar • 1/4 teaspoon Cayenne • 1 Tablespoon Chi li Powder • 1 Tablespoon Black Pepper • 1 Tablespoon Alpine THE DETAILS 1. Place r ibs on a cutting board w ith bones facing up. Use a par ing knife and slide the edge of the blade under the thin membrane to loosen. Use your f ingers to pul l the membrane up and of f the r ibs. 2. In a bow l, combine al l dr y ingredients (r ub seasoning ) and mi x wel l. 3. Spr inkle each side generously w ith r ub. Pat dr y r ub into meat. 4. R ef r igerate r ibs for a minimum of 1 hour (overnight i s better) 5. Smoke r ibs in smoker at 275F w ith your favor ite smok ing chips for 2 hours. 6. Place r ibs on a foi l sheet and pour about ¾ cup beer over each r ib. 7. Wrap r ibs in foi l sheet so the beer can't leak out. 8. Place back in the smoker or place in a 350F oven for another 1-1 ½ hours. 9. Unw rap r ibs, spread w ith barbecue sauce. 10. Place r ibs back on the smoker and cook unti l barbecue sauce star ts to caramelize, baste w ith more sauce if desired (about 30-45 minutes).