Recipe by: Chef JJ’s Back Yard
Serving Size: 8

Ingredients:
1 cup salt
1 cup Brown Sugar
2 tblspn Six Pepper Blend
1 Tblspn Powdered Ginger
1 tsp Ground Corriander
1 tsp Ground Cardamom
1/2 tsp Ground Clove
1/2 tsp Ground Cinnamon
4 racks ribs, peeled
duck sauce, see recipe

Directions:

1. Mix all ingredients until well combined.

2. Rub the ribs until coated evenly. Preheat the EGG to 300º using indirect heat and cook for 6 hours. Mop the ribs with the Duck Sauce every 20 minutes, for a nice bark.

This recipe was featured in our Ribs class on May 7, 2012