2 tablespoons Black Pepper, coarsely ground
3 tablespoons Sea Salt
3 tablespoons Season Salt
1 ½ tablespoon Garlic Powder
1 tablespoon Cayenne Pepper
3 tablespoons Chili Powder
4 tablespoons Paprika
Mix all the ingredients together in a bowl. Before barbecuing chicken, ribs, briskets, fish or pork chops, sprinkle on very heavy.
Yield: approximately 1 cup
2Making The Sauce:
In a medium saucepan, whisk together apple cider vinegar and cornstarch. Once you've reached a smooth, lump-free texture, add ketchup, brown sugar, Worcestershire sauce, Alaga syrup, steak sauce, liquid smoke, lemon juice, allspice, tabasco sauce and coarsely ground pepper. Heat to boil. Cut the stem off the jalapeno pepper - don't just pull the stem off, cut the top of the jalapeno pepper to expose the inside. Place the whole pepper with the top removed in the sauce, simmer covered for 10 minutes.
3Put liquid smoke all over the meat of the ribs. (I use a sprayer from a spray bottle to make sure I get a even coat). Season ribs well with sprinkle barbecue sauce. Wrap tightly in aluminum foil and place in a shallow pan. Cook for an hour at 350 degrees F, then reduce the temperature to 325 degrees F and cook another hour.
4Remove ribs from the oven, open the foil and bast heavily with the thick sweet barbecue sauce. Leaving foil open, return ribs to the bottom rack of the oven, switch to broil and broil for 6-7 minutes, until the top becomes caramelized.
5As always, temperature is more important than time. Make sure your ribs reach an internal temperature of 185 degrees F at the thickest part of the meat.