Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Smoke | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 slabs beef rib, cut in 3-4 ribs each
- Dry Rub
- 4 tsp dry mustard
- 2 tsp smoked paprika
- 4 tsp nutmeg
- 4 tsp cumin
- 4 tsp chili powder
- 2 tsp white pepper
- 2 tsp cayenne pepper
- 4 tsp garlic powder
- 4 tsp onion powder
- 1-2 2 liter bottles of Dr. Pepper
- 1 lg onion cut up
- 1 tsp liquid smoke if desired
- apple cider vinegar in a spray bottle.
Directions
Cut up ribs in 3-4 piece sections
Lightly spray down with vinegar and set aside for a couple of hours
Mix all dry rub ingredients together
Rinse off ribs from vinegar and rub generously with dry rub
Put in ziplock bags over night in refrigerator
Next morning get stock pot and place ribs in: do not rinse off rub
Pour enough Dr.Pepper over them to cover completely.
Bring to a boil and then simmer til fork tender
Slather ribs with Sweet Baby Rays BBQ sauce and place on grill til sauce caramelizes,