Smoked Pork Ribs

Recipe courtesy Paula Deen

2 racks pork ribs
House Seasoning, recipe follows
Jerry's Basting Sauce, recipe follows
Favorite BBQ sauce, if desired

Prepare smoker to 250 degrees F. I use charcoal and wood chips such as hickory. Remove membrane from ribs if desired. Rub thoroughly with House Seasoning. Place ribs on smoker grate and cover. Slow smoke ribs for 2 to 3 hours. Every 15 minutes brush ribs with vinegar solution. We serve our ribs without sauce. If you like sauce cooked on, brush ribs with sauce about 15 minutes before they are done, turning often, watching carefully that the sauce does not burn. Ribs are done when they are tender enough to easily pull from the bones. If you're not a sauce eater, remove ribs, cut and serve with BBQ sauce on the side.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Jerry's Basting Sauce:
3/4 cup white vinegar
3/4 cup lemon juice
4 dashes Worcestershire sauce
3 to 4 dashes hot red pepper sauce
1 small onion, minced
3 to 4 dashes salt
Seasoned pepper, to taste
2 to 3 cups water

In a medium saucepan, mix all ingredients and bring to a boil. Remove from heat.

Use this sauce to brush ribs or chicken to keep moist.