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Cajun Pork Ribs
Comments:
Gumbo, Jambalya, Etouffee, Red Beans and Rice, Cayenne Peppers, Home Grown Spices and Roux are all the things that make Cajun dining such a marvelous adventure. These Cajun Pork Ribs will take you to that time and place where you'll be looking for swamp gaters around the bend.
Mix the following dry ingredients in a bowl:
 2 Tbs Hungarian paprika
(regular if you don't have it)
2 tsp garlic powder
2 tsp onion powder
1/2 to 1 tsp cayenne pepper
2 tsp fresh ground black pepper
1 tsp salt
1 tsp thyme (dried)
1 tsp oregano (dried)
Mix the ingredients thoroughly and set aside. After trimming the ribs of extra fat, rinse and dry with paper towels. Using a pastry brush, spread a light coating of yellow mustard on both sides of the ribs (this sets up a nice moist crust on the ribs). Next, sprinkle the dry ingredients above lightly on both sides of the ribs.
Cook the ribs in indirect heat (Not Grilling). This means placing the fire on one side of the pit and the ribs on the other. Cook for 4 to 6 hours at 225 degrees or until the meat is tender. One way to tell this is that the meat will have pulled back from the ends of the bones and the bones will be blackened.
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