Clarksville Baby Backs

"A slab of ribs has 12 or more ribs while a rack is a trimmed slab usually with 8 ribs. Although this recipe calls for baby backs, which come from the loin section of a young hog, spare ribs may be used instead, although the cooking time will vary."  You can plan to use 1 1/2 pounds baby back ribs per serving.

• 1/2 - 1/4 cup Tennessee Gourmet Apple & Spice Rub

Clarksville Spice Rub

• 2 teaspoons dark brown sugar
• 2 teaspoons sweet paprika
• 1 1/2 teaspoons white pepper
• 1 1/2 teaspoons kosher salt
• 2 teaspoons cracked black pepper
• 1 teaspoon chili powder
• 1 1/2 teaspoons ground cayenne
• 1 teaspoon garlic powder

METHOD

Mix water and vinegar. Add the ribs and soak 20 minutes. Drain well and pat dry. Place the ribs on a sheet of heavy-duty aluminum foil, meat-side up, and brush with Tennessee Gourmet Apple & Spice Sauce. Seal and refrigerate overnight.

Remove the ribs from the refrigerator and bring to room temperature. Dust with spice rub and indirectly grill 4 - 5 hours until tender. Cut ribs into serving-size pieces.

Reprinted with permission from ©2005 Michael H. Stines Mastering Barbecuepublished by TenSpeed Press

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