GOLDEN VALLEY, Minn. - The White Bear Yacht Club finished its new $3.2 million renovation project this summer. It includes two new pools, a new pavilion and upgrades to the dining areas.
Executive Chef Tim Haze joined KARE 11 Saturday to talk about the changes and to share his famous rubbed ribs recipe.
1 cup chili powder
1 cup paprika
1/4 cup white pepper
1/4 cup cayenne pepper
1/2 cup granulated garlic
1/2 cup granulated onion 1/2 c
3 cups kosher salt
5 cups brown sugar
1 per person: pork loin back ribs
Yield: 11 1/2 cups
Combine all rub ingredients. Store rub in an airtight container for up to one year.
Generously coat ribs with seasoning rub on both sides. Allow ribs to dry cure for three days in refrigerator.
Bring smoker to 225º F. Fill smoke box with soaked apple and or hickory chips. Cook ribs until meat begins to pull away from the ends of the bones. Approximately six hours.
Serve with your favorite sauce.
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