For Barbecued Spareribs, Smoke-Roasted Pork Shoulder.. etc

Spice Rub-I

U.S., METRIC, INGREDIENT
1 1⁄2 oz, 45 g, Paprika
1 oz, 30 g, New Mexico chili powder
2 tbsp, 30 mL, Dried oregano
2 tbsp, 20 mL, Dried thyme
4 tsp, 20 mL, Ground coriander
4 tsp, 20 mL, Ground cumin
2 oz, 60 g, Salt
2 tbsp, 30 mL, Black pepper

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Spice Rub-II

U.S., METRIC, INGREDIENT
1 1⁄2 oz, 45 g, Paprika
1 1⁄2 oz, 45 g, Chili powder
2 tsp, 10 mL, Dry mustard
2 tbsp, 30 mL, Onion powder
1 tsp, 5 mL, Celery seed
2 tsp, 10 mL, Dried thyme
1 oz, 30 g, Sugar
2 oz, 60 g, Salt
2 tbsp, 30 mL, Black pepper

Procedure:
1. Combine all ingredients and mix well.
2. Store in a tightly sealed container in a dark place.

Smoke-Roasted Pork Shoulder
8 lb, 4 kg, Pork shoulder or butt
2 oz, 60 g, Spice Rub-I

Procedure:
1. Trim excess external fat from the meat.
2. Rub the meat with the spice rub so it is completely coated with a thin layer.
3. Refrigerate the meat overnight.
4. Cook the meat on racks in a smoke roaster at 250°–275°F (120°–135°C)
until very tender, about 6 hours. When done, the meat should be tender
enough to pull apart with a fork.
5. The pork may be cut from the bones and sliced or cut into chunks and
served with a barbecue sauce on the side, or it may be shredded, mixed
with a little barbecue sauce, and used as a sandwich filling.
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Barbecued Spareribs
18 lb, 8.5 kg, Fresh pork spareribs
6 oz, or as needed 180 g, or as needed Spice Rub-I or II
2 1⁄2 qt, 2.5 L, Barbecue Sauce or Chili Barbecue Sauce

Procedure:
1. Weigh the spareribs and cut them into 12-oz (350 g) portions.
2. Rub the ribs with the spice rub so they are completely coated
with a thin layer.
3. Refrigerate overnight.
4. Place the ribs in a roasting pan with the inside of the ribs down.
5. Place the ribs in a smoker oven or a conventional oven at 300°F
(150°C). Bake 1 hour.
6. Drain the fat from the pans.
7. Spoon about 1 pt (500 mL) barbecue sauce over the ribs to coat
them with a thin layer. Turn them over and coat with more sauce.
8. Bake 45 minutes. Turn and coat the ribs with the remaining sauce.
9. Bake until tender, 30–60 minutes more.
10. Serve the portions whole, or cut into separate ribs for easier eating.

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