September 28, 2017 Page 5
“Cactus Jack”
Texas Spareribs
Recipe by Chef Ernest Servantes for Smithfield
Ingredients
• 2 racks Smithfield® Pork Spareribs
• 1/4 cup kosher salt
• 1/4 cup cracked black pepper
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1 teaspoon chili powder
• 1 teaspoon seasoned salt
• Oak or Pecan wood for smoking
• 1 cup apple juice, in a spray bottle
Rattle Snake BBQ Sauce
• 1 tablespoon vegetable oil
Preparation
• 1/2 cup diced yellow onion
• 2 tablespoons minced fresh jalapeño
• 1 tablespoon minced fresh garlic
• 1/4 cup ketchup
• 1/4 cup Kingsford(R) Original
• Smoked Hickory BBQ Sauce
• 1/4 cup apple cider vinegar
• 1/4 cup pepper-style soda
• 2 tablespoons molasses
• 1 tablespoon Dijon mustard
• salt and cracked black pepper
1. For “Cactus Jack” Rub, combine salt, pepper, garlic, onion,
chili powder and seasoned salt in small bowl; mix well. Season
ribs on all sides; cover and refrigerate overnight or for at least
two hours.
2. Heat smoker or grill for indirect cooking at 250°F.; add wood
for smoking. Place ribs, meaty side up, and smoke for 2 1/2
hours, spraying with apple juice every 30 minutes.
3. For Rattle Snake BBQ Sauce, heat oil in heavy saucepan over
high. Sauté onion, jalapeño and garlic until tender. Stir in
remaining ingredients except salt and pepper, bring to a boil.
Reduce heat and simmer until reduced in volume by 1/3. Remove
from heat, season to taste with salt and pepper.
4. Remove ribs from smoker; wrap each rack in heavy-duty aluminum
foil. Return to smoker, meaty side down, for an additional two
hours until internal temperature reaches 190°F to 200°F.Remove
ribs from foil, place back on smoker and brush with Rattle Snake
BBQ Sauce; cook for about 20 minutes. Serve with additional
BBQ sauce on the side. Makes: Two to four servings. •
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