Name: Smoked Baby Back Ribs
Ingredients: 3 Parts chili powder; 3 Parts granulated sugar; (or brown sugar); 2 Parts seasoned salt; (such as Lawry's); 1/2 Part granulated garlic; 1/2 Part coarse black pepper; 1/2 Part paprika; 2 1/2 to 3 hours, depending on how well your smoker holds temperature. When

Having lost the security of being rooted in the eternal reality of the Word of God, we are looking to busy activity to fill the void that has been created in our lives. And under that bondage to activity we find it difficult to linger with the Word simply for the joy of it. In fact, we may be afraid to stop our busyness lest it expose the shallowness of our lives. So we go on from activity to activity, from project to project. But activity is a dangerous source of fulfillment. Instead of finding our identity, our sense of self-worth, from our relationship with God, we begin to look to success in programs and other earthly indicators of success for our self-worth. But these will never satisfy. This will only enslave us more in our bondage to activity.

Ajith Fernando

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

3		Parts chili powder
3		Parts granulated sugar; (or brown sugar)
2		Parts seasoned salt; (such as Lawry's)
1/2		Part granulated garlic
1/2		Part coarse black pepper
1/2		Part paprika
2 1/2	to	3 hours, depending on how well your smoker holds temperature. When

INSTRUCTIONS

RUB
Here's how we smoke baby back ribs at our deli/bbq. Tablespoon would be a
good measure for 1 or 2 slabs.
Turn ribs with bone side up. Slip a screwdriver under the membrane on one
of the middle ribs, and raise the membrane up enough to get your finger
under it. Lift up and pull the entire membrane off. The importance of this
step is two- fold; it lets the Rub penetrate both sides of the ribs and
allows any fat under the membrane to render out during the smoking process
(although baby backs are leaner than spareribs anyway.)
Sprinkle rub liberally on both sides of the ribs and PAT it in == don't
rub. Smoke with hickory, oak, apple, or any combination at 225 F. for about
a two-tined fork placed into the meat between a couple of the center ribs
will twist (and start to separate the ribs) easily, they are done.
Posted to EAT-L Digest  by MLeach8515 <MLeach8515@AOL.COM> on Dec 6, 1997

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