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

Christian liberty [also] may legitimately manifest itself in abstinence or asceticism. Christian liberty includes the right to abstain from otherwise legitimate pursuits if one is convinced in his/her own mind that such is the will of God for them personally. In other words, you may fully believe in the truth of Rom. 14:14a, yet choose to abstain anyway. Christian liberty does not include the right to insist that others likewise abstain simply because you do. Far less does it include the right to judge them as sub-spiritual for choosing a different course of action from you.

Sam Storms

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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