Chef Kurt’s Smokestack Spartan Ribs
Chef Kurt's Smokestack Spartan Ribs
MSU Corporate Chef Kurt Kwiatkowski was talking ribs with us today - take a listen here:
¼ c. light brown sugar, tightly packed
¼ c. chili powder
3 T. cumin
2 T. paprika
1 T. kosher salt
1 T. dried oregano
2 t. onion salt
2 t. granulated garlic
1 t. dried thyme
1 t. ground black pepper
1 t. cayenne pepper
1 t. curry
1 t. dry mustard
1/2 teaspoon Old Bay Seasoning
1 lemon, cut in half
1 orange, cut in half
To make the rub, mix all dry ingredients in a bowl and save until needed. You can use your own, or buy your favorite rub mix.
Cut the rack of ribs in half. Cut the lemon and orange in half and rub the citrus on the ribs. Sprinkle each side of the ribs generously with rib rub, put in a sealed plastic bag, with the lemons and oranges, and refrigerate 4-12 hours.
Remove ribs from plastic bag. Preheat your oven to 300 degrees. Place two pieces of foil down next to each other, overlapping just a little and then some parchment paper in the middle. Put the ribs with the lemons and oranges on top of them on the parchment paper and loosely wrap the ribs up in the foil.
Cook in the oven for 2½-3 hours. Remove from oven and let cool.
To finish, turn your grill on to medium high and heat up the ribs while basting with your favorite barbeque sauce. Will take about 12-15 minutes to heat through and finish cooking.
And since we’re talking about ribs, let’s talk about beer. Expand your beer horizons by sampling from over 100 brews at “Lansing On Tap” Saturday, November 1st.