Sep 07 2026
Restaurants›Chevy's Road Stop›Bbq Ribs-unsere Hausspezialität! Recipe

Bbq Ribs-unsere Hausspezialität! Recipe

Inspired by Chevy's Road Stop
Time4h
Serves1

400 GR. SPARE RIBS VOM HAUS SMOKER AN CHEVY'S BBQ SAUCE

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ribs

Chevy's BBQ Sauce (house-style)

Smoking / Finishing

Method

Ribs

  1. 1

    Prepare ribs

    Trim excess fat from the 400 g spare ribs and remove the membrane from the bone side: slide a butter knife under the membrane at one end, loosen it and pull off using a paper towel for grip.

  2. 2

    Apply binder and rub

    Lightly coat both sides of the ribs with 1 tablespoon yellow mustard to help the rub adhere. In a small bowl combine 1 tsp sea salt, 1 tsp black pepper, 1 tbsp sweet paprika, 1/2 tsp smoked paprika, 1 tbsp brown sugar, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp mustard powder. Rub the mixture evenly over both sides of the ribs.

  3. 3

    Rest before smoking

    Let the rubbed ribs rest at room temperature for 20–30 minutes while you prepare the smoker so the rub sets and the meat approaches room temp.

Smoking / Cook

  1. 4

    Preheat smoker

    Prepare your smoker for indirect cooking at a steady 110–120°C (230–250°F). If using a charcoal or gas smoker, place a water pan in the cooker to stabilize temperature and humidity.

  2. 5

    Add wood and smoke

    Add soaked apple or hickory wood chips (about 50 g) to the smoker. Place the ribs bone-side down on the grate. Maintain smoking temperature 110–120°C and smoke the ribs for about 2 hours, checking smoke and temperature periodically.

  3. 6

    Wrap (optional tenderizing step)

    After ~2 hours, check for a mahogany color and good smoke ring. If you prefer more tender ribs, place the ribs on a double sheet of heavy-duty foil, add 1/2 cup water into the foil pan or directly on the foil, seal tightly and return to the smoker for another 60 minutes at the same temperature.

  4. 7

    Unwrap and finish

    Remove ribs from foil and place back on the smoker grates bone-side down. Increase heat slightly to about 135°C (275°F) and smoke for 20–30 minutes to firm the bark and reduce surface moisture before saucing.

Chevy's BBQ Sauce (house-style)

  1. 8

    Combine sauce ingredients

    While the ribs are smoking, make the sauce: in a small saucepan combine 1/2 cup ketchup, 2 tbsp apple cider vinegar, 2 tbsp brown sugar, 1 tbsp molasses, 1 tsp Worcestershire sauce, 1/2 tsp soy sauce, 1/2 tsp hot sauce (optional), 1/2 tsp smoked paprika, 1 minced garlic clove, 1/2 tsp yellow mustard and 1/4 tsp black pepper.

  2. 9

    Simmer sauce

    Bring the sauce to a gentle simmer over medium-low heat, stirring frequently. Reduce heat and simmer for 6–8 minutes until slightly thickened. Taste and adjust sweetness, acidity or heat as desired. Keep warm.

Finishing & Serving

  1. 10

    Glaze ribs

    During the final 10–15 minutes of smoking, brush a generous layer of Chevy's BBQ sauce on both sides of the ribs. If desired, melt 1 tbsp butter into a few tablespoons of sauce and brush for a shinier glaze. Repeat once more about 5 minutes before removing to build a sticky coating.

  2. 11

    Rest and slice

    Remove the ribs from the smoker and let rest uncovered for 5–10 minutes. Slice between the bones into portions.

  3. 12

    Serve

    Serve each 400 g portion of spare ribs with extra warm Chevy's BBQ sauce on the side. Garnish with chopped parsley if desired and offer pickles or coleslaw as accompaniments.

More from Chevy's Road Stop