smokr's slow smoked pork spare ribs
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: http://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
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 cup brown sugar
- 1/4 cup paprika
- 1 tablespoon black pepper, fine
- 1 tablespoon kosher salt
- 1 tablespoon chili powder
- 3/4 tablespoon garlic powder
- 3/4 tablespoon onion powder
- 1/4 teaspoon cayenne pepper
How To Make smokr's slow smoked pork spare ribs
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Step 1I 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.
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Step 2During the time you're keeping them wet with the vinegar, go ahead and mix the rub ingredients in a mixing bowl.
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Step 3Afterwards, I'll lightly coat both sides of the ribs with pulp free orange juice.
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Step 4Next, I apply basic Yellow Mustard, lightly, to both sides of the slab/s.
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Step 5Lastly, I apply the "rib rub" (see ingredients) evenly to both sides of the slab, the extra on the meat side.
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Step 6Now, it's time to wrap them in aluminum foil and refrigerate overnight. I keep them in the fridge for 12 - 18 hours.
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Step 7Cooking 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"
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Step 8I'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.
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Step 9Then, I'll take them out and wrap them in aluminum foil for the next 90 mins.
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Step 10At 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.
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Step 11Note: 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.....
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