YIELDS
Makes 6 servings
INGREDIENTS
Dry Rub: 2 tablespoons packed light brown sugar 3 tablespoons chili powder 1 teaspoon kosher salt ½ teaspoon smoked paprika ½ teaspoon freshly ground black pepper ½ teaspoon dried oregano ½ teaspoon garlic powder ¼ teaspoon cayenne pepper 2 pounds St. Louis-style ribs (baby back ribs can be substituted)
NUTRITIONAL INFORMATION
Nutritional information per serving (based on 6 servings): Calories 447 (73% from fat) • carb. 6g • pro. 24g • fat 26g • sat. fat 11g chol. 121mg • sod. 578mg • calc. 38mg • fiber 2g
INSTRUCTIONS
- Stir dry rub ingredients together in a small bowl.
- Rub spices all over the ribs and refrigerate for at least 2 hours, but preferably overnight.
- When ready to cook, arrange ribs on the Baking/Drip Pan and put into rack Position 1.
- Select Low and set temperature to 200°F for 2½ hours. When cooking is complete, cut into individual ribs and serve with barbecue sauce if desired.
