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Barbecued Ribs

Back to Pork

From LSU Tailgater

10 lbs. pork ribs
Tony Chachere's Creole Seasoning
garlic powder
1 cup Worcestershire sauce
7UP or beer
Favorite barbecue sauce
wood chips

On the day before cooking, place the ribs in a deep aluminum tray. Season generously with salt, pepper, garlic powder and Creole seasoning. Add one cup Worcestershire sauce to the tray. Add enough 7-Up or beer until the ribs are nearly covered. Cover and refrigerate overnight.

On the big day, allow coals to "get right." Move the coals to one end of the pit. Place ribs on the opposite end. Shut lid of pit and allow ribs to cook four to six hours. During cooking, ribs should be turned and based several times with your favorite barbecue sauce. This will seal in the flavor. Wood chips can be added to the fire anytime during cooking.