Bbq Spare Ribs (4) Recipe

remove membrane

If the membrane (silver skin) is still attached to the bone side of the ribs, slide a butter knife under an edge and lift a corner. Use a paper towel to grip and pull the membrane off in one piece. This helps seasoning penetrate and makes ribs more tender.

Trim any excess fat and, if ribs are a single rack larger than needed, cut into two smaller racks to fit your grill or smoker. Pat the ribs dry with paper towels.

Lightly season both sides of the ribs with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper; this is the base layer before the dry rub.

In a bowl combine 3 tablespoons packed brown sugar, 2 tablespoons paprika, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dry mustard, 1/2 teaspoon ground cumin and 1/4 teaspoon cayenne (if using). Stir until evenly mixed.

Generously rub the dry rub over both sides of the ribs, pressing it into the meat. Let the ribs rest at room temperature for 20–30 minutes or refrigerate for up to 4 hours to let flavors penetrate.

Set up smoker or charcoal grill for indirect cooking and stabilize temperature at 225–250°F (107–121°C). If using a gas grill, light one side and leave the other off for indirect heat. Add soaked or dry wood chips (about 1/4 cup) to your smoker box or wrapped foil pouch placed over coals or burners to produce smoke.

Place a drip pan under the grill grate in the indirect zone and pour a little water into it to help maintain moisture.

Place ribs bone-side down on the indirect heat side of the grill or smoker. Close the lid and cook for about 2.5 to 3 hours at 225–250°F (107–121°C). Maintain steady temperature and add wood chips as needed to keep a gentle smoke.

Every 30–45 minutes beginning after the first hour, spritz the ribs with the spritz mixture (1 cup apple juice + 2 tablespoons apple cider vinegar + 1 teaspoon Worcestershire sauce) using a spray bottle. This helps keep the surface moist and encourages a sticky bark to form.

After about 3 hours, check for bend test: using tongs, lift the rack from the center — ribs should bend and the meat should have pulled back from the bone about 1/4 to 1/2 inch. If not yet tender, continue cooking and check every 20–30 minutes.

If you want faster, more tender ribs, wrap each rack in a sheet of aluminum foil with a tablespoon or two of apple juice inside the foil. Seal tightly and return to the smoker or grill for 60–90 minutes at 225–250°F (107–121°C) until meat is very tender.

After wrapped cooking, carefully unwrap (watch for steam) and discard cooking liquid or use it to baste later.

Unwrap the ribs if wrapped. Brush both sides with about 1/2 cup barbecue sauce mixed with 1 tablespoon honey or molasses for gloss. Return the ribs to the grill, unwrapped, over indirect heat for 10–15 minutes to set the sauce. If you prefer a thicker glaze, repeat a light coating and return for another 5–10 minutes, watching closely to prevent burning.

Remove ribs from the grill and let rest for 10 minutes before slicing between the bones. Resting lets juices redistribute and makes slicing cleaner.

Slice into individual ribs and serve with extra barbecue sauce on the side. Suggested sides: coleslaw, baked beans, cornbread.