Cajun Barbecued Ribs

Boudin, Cajun sausage, jambalaya, gumbo, red beans and rice, fresh seafood as well as Cajun and Zydeco music make Louisiana unique in todays entertainment and gourmet slices of life. Get down, get loose and have some Cajun fun! Have some Cajun Barbecued Ribs!

Anywhere from 1 to 12 hours ahead of time, do the following:

Step 1: Remove the membrane from the ribs (thin skin on the inside curve of the ribs).

Step 2: Apply a light layer of yellow mustard to both sides of the ribs.

Step 3: Mix the following ingredients together thoroughly and apply evenly to the ribs.

    3 Tbs fresh ground black pepper
    2 Tbs celery salt
    2 Tbs brown or turbanado (raw) sugar
    1 Tbs paprika
    1 Tbs garlic powder
    1 tsp salt
    1 tsp cayenne pepper
    1 tsp dried thyme
    1 tsp dried sage
    1/2 tsp dried mustard

Just before placing on the pit, add an addition light sprinkling of the dried mix.

Cook in indirect heat at 200 to 225 degrees F. until tender. Cook spare ribs for 5 to 5 1/2 and then 2 1/2 to 3 1/2 hours for baby back rubs. One-half the way through, baste with a mixture of butter and apple juice. (It must be kept warm to prevent butter from solidifying again.) Enjoy!