Spareribs smoked until fork tender then grilled with a sweet and tangy barbecue sauce!
Nothing quite says Summer like barbecue
And nothing says barbecue quite like ribs
Now the two main types of pork 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
What’s 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
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
Nice and trim
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
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
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
Let’s get a smoker going
I’m using two loads of Cowboy coal that I’m getting ready in my coal starter
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
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
I’m going to put three racks of ribs on the lower rack
Then I put the other three racks of ribs on the top rack
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
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
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 brushing them with our homemade Barbecue Sauce or your favorite brand of barbecue sauce
Continue to flip and baste with BBQ sauce 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!
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Enjoy!!!
Simply Sundays! ~ Barbecue Spareribs
Ingredients
2 full racks of pork spareribs
1 cup of Southwestern Dry Rub
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
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Simply Bamboo Maui Bamboo Cutting Board
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