Creeker Ribs with Prickly Pear Lime BBQ Sauce

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2 slabs of St. Louis spare ribs
6 Tbsp. Bryan's Spice Rub

Trim ribs of excess fat and remove any membrane. Season both sides with Bryan's Spice Rub. Heat smoker to 225 degrees. When hot, add ribs and smoke for 5-6 hours or until ribs are tender.

Ingredients - Bryan's Spice Rub (almost)
6 Tbsp. salt
6 Tbsp. chili powder
4 Tbsp. paprika
2 Tbsp. course black pepper
2 Tbsp. sugar
1 tsp dry thyme
1 tsp ground celery seed
1 Tbsp. granulated garlic
2 tsp. dry oregano
4 tsp. allspice

Instructions - Bryan's Spice Rub (almost)
Combine all ingredients.

Ingredients - Prickly Pear Lime BBQ Sauce
5 cups tomato sauce
5 cups ketchup
4 1/2 cups prickly pear syrup
1/2 cup raspberry vinegar
1/2 cut lime juice 1/2 Tbsp. crushed coriander seed
1/4 Tbsp. coarse black pepper
1/2 tsp. granulated garlic
1 1/2 Tbsp. Kosher salt
1 Tbsp. chili powder

Instructions - Prickly Pear Lime BBQ Sauce
Add all ingredients to a large pot and simmer until thickened. Cool and pour into jars of plastic containers. Seal and store in the refrigerator.

Dooley and his co-author Leslie V. Bay will be signing copies of the cookbook "Stories and Recipes from Bryan's Black Mountain Barbecue" at the Barnes and Noble at Kierland, which is located at 7030 E. Greenway Parkway Ste 150, Scottsdale. The signing is May 12, 1 p.m.-3 p.m.

The cookbook is available in stores and online now.

Bryan's Black Mountain Barbecue is located at 6130 E. Cave Creek Road, Cave Creek.