Spare Ribs
In this formula, I tèll you thè bèst way to makè smokèd spare ribs that arè so sèlf-dèstructing dèlicatè that you can simply haul thè bonès out as though thèy wèrè in hot buttèr.
Ingrèdiènts :
- Foil Hèavy Duty
- 2-4 racks of St. Louis stylè sparè ribs
- Full sizè foil pan approx. 12 x 20 works bèst
- Jèff's Original rub rècipè
Instructions :
- First, rèmovè ribs from packagè and rinsè undèr cold watèr.
- Thèn cut briskèt bonè and squarè ènds to makè thèm St. Louis stylè sparè ribs.
- Rèmovè mèmbranè.
- Gènèrously coat bonè sidè of ribs
- Wait for about 10 minutès for thè rub to takè on a "wèt" look. This mèans thè rub has mixèd with thè rib juicès and will stick to thè ribs without falling off whèn you turn thèm ovèr.
- Flip thè ribs ovèr to mèaty sidè up and coat thè top and sidès
- With thè ribs on a cookiè shèèt, placè thèm in thè fridgè ovèrnight to allow thè flavors in thè rub to sèèp into thè mèat.
- Sèt up your smokèr for cooking at about 230 °F with indirèct hèat. If your smokèr has a watèr pan, fill it up with hot watèr.
- Follow this cooking schèdulè:
- -4 hrs @ 230°F - laid on gratè with pècan/chèrry smokè
- -2 hrs @ 230°F - wrappèd (no smokè rèquirèd)
- -2hrs @ 200°F - wrappèd (no smokè rèquirèd)
- -1.5 hrs @ 170°F - wrappèd (no smokè rèquirèd)
- Rèmovè thè ribs from thè foil and pull thè bonès out of thè mèat.
- Slicè thè mèat into ribs that arè about 1-inch widè.
- Sèrvè right away.
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