Pork

Barbecue Spareribs

Nothing quite says Summer like barbecue

And nothing says barbecue quite like ribs

Now the two main types of ribs you will find are spare ribs which are taken from the belly area and baby back ribs which are smaller and taken from closer to the spine

How I decide which I’m making basically depends on one thing

Whats on sale!

We have 2 large racks of pork spare ribs and I’m going to prepare them in a three part process

We are going to get a rub on them and let them marinate overnight, then we are going  to smoke them low and slow

Finally they will hit the grill for a finishing touch with some barbecue sauce!

So let’s start by cleaning up our ribs

We will work on one rack at a time then just repeat for the next

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Using a sharp knife remove any excess fat and meat from both sides of the rib

You can certainly cook up any of these scraps for your favorite household pet or add them to stocks for more flavor

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Nice and trim

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On the back side of the ribs there is a membrane known as the silver skin

This can be very tough and I like to remove it

Make a cut under the silver skin and then peel it back and away from the meat

If you don’t have a good grip on the skin use a paper towel to help you peel it

Repeat until all the silver skin has been removed

 I also like to use a knife to score between each rib

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Next we will coat the ribs in some dry rub

We are using our Southwestern Dry Rub

Click on the link to make your own

Sprinkle a couple of tablespoons on the back and then rub it in

Sprinkle enough rub to cover the front side and rub that in as well

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Place the ribs in a pan and cover with cling wrap

Refrigerate overnight for best results

The rub will penetrate the meat, break it down and flavor it

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Let’s get a smoker going

I’m using two loads of Cowboy coal that I’m getting ready in my coal starter

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Once they are good to go, I’m adding in a couple of handfuls of cherry wood chips that I have soaked in water for an hour or so

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We want the smoker at around 200 F

My smoker has 2 racks but a smaller surface area so I’m going to cut my rib racks into thirds

If you have more surface area you may not have to cut them

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I’m going to put three racks of ribs on the lower rack

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Then I put the other three racks of ribs on the top rack

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Close the smoker and let the ribs cook for an hour

At the hour mark, I’m going to switch the upper ribs with the lower ribs for even cooking

Then close the smoker back up and go for another hour

We will repeat for a total of around four hours

At the 3 hour mark you will notice the ribs are starting pull in from the bones

This is goodness

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Around the four hour mark they will have pulled away even more

Gently pull on one of the rib bones and if the meat easily pulls apart your good to go

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Remove the ribs from the smoker and set aside

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Heat your grill to around 400 F direct heat

Add the ribs to the grill and start brushing them with our homemade Barbecue Sauce or your favorite brand barbecue sauce

Flip and coat for around 10-12 minutes until the sauce gets a nice deep color

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Remove and let sit for 10 minutes

Cut between the ribs and serve with additional sauce (optional)

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Enjoy!!!

Simply Sundays! ~ Barbecue Spareribs

  • Servings: 8-10
  • Difficulty: Medium
  • Print

Ingredients

2 full racks of pork spareribs

1 cup of Southwestern Dry Rub

Barbecue Sauce

Directions

Using a sharp knife remove any excess fat and meat from both sides of the rib.  On the back of the rib make a cut under the silver skin and then peel it back and away from the meat.  Repeat until all the silver skin has been removed.  Use a knife to score between each rib

Sprinkle a couple of tablespoons of Southwestern Dry Rub on the back and then rub it in. Sprinkle enough rub to cover the front side and rub that in as well.  Place the ribs in a pan and cover with cling wrap.  Refrigerate overnight for best results

Get two coal starters worth of lump charcoal going and add to the smoker.  Sprinkle with cherry wood chips that have been soaking in water for at least 1 hour.   We want the smoker at around 200 F.  If using two cooking racks in the smoker cut the racks of ribs into thirds to fit them better.  Place three racks of ribs on the lower rack and three on the upper

Close the smoker and let the ribs cook for an hour.  At the hour mark I’m going to switch the upper ribs with the lower ribs for even cooking.  Then close the smoker back up and go another hour.  Repeat for a total of around four hours.  At the 3 hour mark you will notice the ribs are starting pull in from the bones

Around the four hour mark they will have pulled away even more.  Gently pull on one of the rib bones and if the meat easily pulls apart your are good to go.  Remove the ribs from the smoker and set aside

Heat your grill to around 400 F direct heat.  Add the ribs to the grill and start rushing them with our homemade Barbecue Sauce or your favorite brand barbecue sauce .   Flip and coat for around 10-12 minutes until the sauce gets a nice deep color.  Remove and let sit for 10 minutes.  Cut between the ribs and serve with additional sauce (optional)

ZELITE INFINITY Chef Knife 10 Inch

Architec Gripperwood Cutting Board

Weber Chimney Starter

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