Smoked Dinosaur Bones
source: Championship Barbecue by Paul Kirk
2 slabs of beef back ribs (7 to 8 lbs each)
Sweet Brown Sugar Rub: Beefy Mop Sauce:
3/4 seasoned salt 2 cups beef broth
3/4 cup packed brown sugar 1/2 cup canola oil
1/2 cup granulated cane sugar 1/2 cup Worcestershire sauce
1/2 cup sweet Hungarian paprika 1/4 cup fresh lemon juice
1/4 cup chili seasoning 1/4 cup cider vinegar
1/4 cup fresh ground black pepper 1 tablespoon packed brown sugar
2 tablespoons garlic salt 1 tablespoon kosher salt
1 tablespoon onion salt 2 teaspoons dry mustard
1 tablespoon celery salt 1 teaspoon fresh ground black pepper
1 tablespoon dry mustard 1 teaspoon granulated garlic
1 tablespoon lemon pepper seasoning 1 teaspoon chili powder
2 teaspoons white pepper 1 teaspoon Louisiana hot sauce
1 teaspoon garlic powder
1/2 teaspoon ground cumin Jersey Beef Mustard Slather:
1/2 teaspoon dried oregano leaves 1 1/2 cup yellow mustard
1/2 teaspoon cayenne pepper 2 tablespoons Worcestershire sauce
1 tablespoon store bought bbq seasoning 2 tablespoons Madeira wine
1 1/2 tablespoon smoked garlic paste
1/2 tablespoon packed brown sugar
1/2 tablespoon ground black pepper
1/2 teaspoon fine sea salt
1/4 cup (1/2 stick) unsalted butter, melted
1. Combine all the ingredients of the mop sauce in a medium-size nonreactive saucepan over medium heat, stirring until the sugar and spices have dissolved. Let simmer for about 10 minutes. Let the sauce cool to warm or room temperature. Combine all ingredients of the rub and set aside.
2. Peel off the membrane from the back of the ribs and trim away any fat clinging to the bones. A long, thin knife is best for the job. Then take a sharp pointed knife, such as a paring knife, and outline the bones with the point of the knife, cutting into the meat about 1/16 to 1/8 inch.
3. Place the ribs in a shallow nonreactive baking dish or zippered-top plastic bags, if they will fit. Pour the mop sauce over the ribs, coating them, cover with plastic wrap or seal, and let marinate for at least 3 to 4 hours or overnight in the refrigerator.
4. Prepare the grill for an indirect fire, with the coals on one side of the grill.
5. Remove the ribs from the mop, reserving the excess. Pat the ribs dry with a paper towel. Transfer the mop to a small saucepan, bring to a boil, and let simmer for 5 minutes. Set aside.
6. Combine all the ingredients of the Mustard Slather, except the butter, in a nonreactive bowl and blend with an electric mixer until smooth. Add the melted butter in a slow stream while blending.
7. Coat the rib bones with the mustard slather and sprinkle evenly with the rub. Turn the ribs over and repeat the process. Place the ribs on the grate, away from the fire, cover, and cook until tender, 4 to 6 hours. Add fresh coals when needed to maintain cooking temperature. Baste with the reserved mop sauce frequently after the ribs have cooked for 1 1/2 hours. The ribs are done when they seem tender when pierced with a knife.