Posted: June 5, 2014 in barbecue, Carnivore!, Food, grilling, pork, Recipes, smoking, Uncategorized
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Sometimes you take a couple of recipes you have in your file and you combine them to get delicious results. That’s what happened when I took my basic pork dry rub and then added my version of the Franklin barbecue sauce, as featured in a previous blog.

The ribs were intense, delicious, and did not require a smoker to reach fall-off-the-bone amazingness…


Intense ribs LTL


Alz Pork Rub



2 tablespoons salt

1 tablespoon black pepper

1 tablespoon granulated garlic

1 tablespoon onion powder

1 tablespoon paprika


Combine ingredients and sprinkle liberally onto meat, rubbing it in well.


The Barbecue Sauce



2 cups ketchup

3/4 cup water

6 tablespoons cider vinegar

6 tablespoons white vinegar

6 tablespoons brown sugar

3 tablespoons Worcestershire sauce

1 tablespoon chili powder

2 teaspoons salt

2 teaspoons black pepper

1 1/2 teaspoons cumin


Mix all the ingredients in a saucepan and simmer until the flavors have blended, about 20 minutes. Remove from heat and cool to room temp. If you store it in an airtight container in the fridge, it’ll stay good for a few months.


To cook the ribs…


Rub the ribs with the dry rub on all sides and wrap in aluminum foil. If you have a lot of ribs, it’s okay to stack them on each other for now. Place the wrapped ribs on a sheet pan and cook in a 250-degree oven for about 4 hours.

After 4 hours, unwrap the ribs and pour off any fat. Lay the ribs flat in one layer, uncovered, on the sheet pan and brush on all sides with the barbecue sauce. Cook for 1 hour more.


  1. alifemoment says:

    Niceeee, my husband is getting hungry right now 🙂


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