Raphe Reeves Recipe

Smokr's Slow Smoked Pork Spare Ribs

By Raphe Reeves Smokr


Recipe Rating:
Serves:
5
Prep Time:
Cook Time:
Cooking Method:
Barbecue

Raphe's Story

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 !!

You can follow my wine & food blog at:
unwined-tn.blogspot.com

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...

Blue Ribbon Recipe

Notes from the Test Kitchen:
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!

Ingredients

1/2 c
brown sugar
1/4 c
paprika
1 Tbsp
black pepper, fine
1 Tbsp
kosher salt
1 Tbsp
chili powder
3/4 Tbsp
garlic powder
3/4 Tbsp
onion powder
1/4 tsp
cayenne pepper

Directions Step-By-Step

1
I start out with the ribs (2 full racks) on a cookie sheet, or the like, and keep them wet with Apple Cider Vinegar for about 4 or 5 hours. I use an inexpensive spray bottle and just keep spraying them intermittently during this time.
2
During the time you're keeping them wet with the vinegar, go ahead and mix the rub ingredients in a mixing bowl.
3
Afterwards, I'll lightly coat both sides of the ribs with pulp free orange juice.
4
Next, I apply basic Yellow Mustard, lightly, to both sides of the slab/s.
5
Lastly, I apply the "rib rub" (see ingredients) evenly to both sides of the slab, the extra on the meat side.
6
Now, it's time to wrap them in aluminum foil and refrigerate overnight. I keep them in the fridge for 12 - 18 hours.
7
Cooking day:
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"
8
I'll cook the ribs for about 90 mins, not turning nor opening the cooker. You can spray the ribs with the Apple Cider Vinegar while they cook, if you wish, to help keep them moist.
9
Then, I'll take them out and wrap them in aluminum foil for the next 90 mins.
10
At the 3 hour mark, I'll remove the foil and cook the remaining time. Based on your temp, it'll take another 3 - 4 hours. When you start to see the rib bone exposed from the meat about 1/4 to 1/2 inch, you're getting close. I insert a toothpick between the meat and the bone. When the toothpick will push, easily, the full length of the toothpick down into the meat, you're very close to done.
11
Note: If I'm cooking a rack wet, then I'll start to apply the sauce during the last hour or so of cooking. I don't mind if the sugar in the sauces blackens just a smidge.....

About this Recipe

Course/Dish: Pork, Ribs
Main Ingredient: Pork
Regional Style: American
Hashtags: #ribs, #Smoker

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33 Comments

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linda Smith Cookenwithlov
May 23, 2014
I totaly agree sometimes we ca'nt just have everything right now taking the time and paitients to look is what it's all about.
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Carol Creason carolcreason
May 22, 2014
Human nature--we like things others don't like--that's what makes the world go round!! By looking over the recipe ingredients and process, one should figure if they may or may not like the recipe--tweeked or untweeked!!! The volume of compliments given to someone for getting a blue ribbon only speaks of the number of members on the site. It is a good thing--maybe frustrating at times if you want to see if others like it--but still a good thing.

Sometimes we may need to take a little time to find the good things instead of having everything instantaneous!!!
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Diana Caldwell paflaglady
May 22, 2014
I totally agree Mary!
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Mary Dooley JustBcause
May 22, 2014
First, I am new to this site. I have never used a smoker. Oh, and my question was about the recipe. I have questions. I have tried recipes I've never tried before without asking if anyone tried it. That is what 'trying' something out. I would have loved to try this recipe but needed clarification. No apologies from me for asking a question and will if I have questions on other recipes. Unbelievable!
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Micki Cohen CurlyLady
May 22, 2014
I couldn't agree more with Karen Baker (Bunnybuns) when she SAID what I always FEEL about this sight. When I see a recipe that looks interesting, I look at the "comments" hoping to find out how people "liked or disliked", substituted, enhanced or just plain LOVED the particular dish. Instead, I always find personal conversations going on (having nothing to do with the recipe at hand), or complimenting the person over & over & over again on receiving a "blue ribbon" etc........I can go through 10-15 pages of comments only to find that NOT ONE PERSON has actually MADE THE RECIPE !!!!!