Smokr's Slow Smoked Pork Spare Ribs
By Raphe Reeves Smokr
Purchased pork from "Tag'z 5 Star Meats" in Murfreesboro, TN. A great selection and great people. Mike, Trish, Mary Beth & Sarah will keep you coming back. True professionalism !!
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I've used this recipe several times and everyone loves the outcome. I usually smoke one rack dry and then wet down one rack about a hour before they come out of the smoker. I like'm dry, most of the time, but my wife likes hers with the sauce on during the last hour of the smok'n process. It's "your" choice...
And, don't forget the vino. I like a nice inky purple Syrah or a Red Zinfandel with a little white pepper finish. Or you can go with white wines: Gruner Veltliner, Sauvignon Blanc or Viognier.
Cheers to all...
These are the perfect treat for a hot, summer day. Fire up the grill and get ready for some of the best ribs you've ever had!
Take the ribs out of the fridge at least two full hours before you plan to put them on the cooker/smoker. They need to be at room temperature before placing in/on the cooker/smoker.
I like to smoke the ribs at a temp no higher than 220 degrees F. "Low & Slow"
Brian Smith Brian - Nov 10, 2009
sounds good - when's the next batch going to be ready?
Raphe Reeves Smokr - Jun 28, 2010
BS, it's looking like July 1st.... And that's no BS. :-)
Paul Bushay chefbunyan - Jun 29, 2010
Raphe, what kind of wood do you use for smoking? I bought 3 slabs of fresh unsmoked bacon about 3 weeks ago and used a combination of plain charcoal, maple sawdust and chips. I soaked the slabs in a salt and maple (the real stuff) syrup brine over night and it made the BEST bacon I have ever had
NADINE REID NADINE - Jun 30, 2010
Thanks for the details! Some recipes are rather hard to follow, but you've got it fully explained. I am a novice and need good instruction :-)
Shannon Smith Shannon - Jul 1, 2010
These look delicious! I am going to go buy some ribs which I know will get Brian out to the smoker to try these. Can't wait to see these on tv tomorrow!
P.S. Ralph's Famous Spare Ribs - j/k!