Name: Zingerman's Roadhouses Pit-Smoked Spare Ribs Recipe
Cook time: 10 h
Total time: 10 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 lbs Niman Ranch St. Louis ribs; 2 cups Oak wood chunks; 2 tbs Salt; 1 tbs Black pepper; 1 tbs Garlic powder; 1 tbs Onion powder; 2 cups Red Rage tomato BBQ sauce; 2 lbs Potatoes (for mashing); 4 tbs Butter; 1 cup Milk; 2 cups Mustard coleslaw mix; 1 cup Mustard dressing

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Garlic Mayo

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Buttery Fingers

Niman Ranch St. Louis ribs, smoked over oak for nine hours. Served with Red Rage tomato BBQ sauce, mashed potatoes and a side garnish of mustard coleslaw.

Remove the membrane from the back of the ribs. Rub salt, black pepper, garlic powder, and onion powder all over the ribs.

Prepare the Ribs

Soak oak wood chunks in water for at least 30 minutes. Preheat the smoker to 225°F (107°C) and add the soaked wood chunks.

Prepare the Smoker

Place the ribs in the smoker bone-side down. Smoke for 9 hours, maintaining a temperature of 225°F, until the ribs are tender and the meat pulls away from the bone.

Smoke the Ribs

Boil the potatoes in salted water until tender, about 15-20 minutes. Drain, then mash with butter and milk until creamy. Season with salt to taste.

Prepare the Mashed Potatoes

In a bowl, mix the coleslaw mix with mustard dressing until well combined. Set aside.

Prepare the Mustard Coleslaw

Remove the ribs from the smoker and brush with Red Rage BBQ sauce. Allow to rest for 10 minutes before slicing. Serve with mashed potatoes and mustard coleslaw on the side.

Serve

Niman Ranch St. Louis ribs

Oak wood chunks

Salt

Black pepper

Garlic powder

Onion powder

Red Rage tomato BBQ sauce

Potatoes (for mashing)

Butter

Milk

Mustard coleslaw mix

Mustard dressing

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Roadhouse American Breakfast Buffet

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Buffet-Style Lunch

Make Pit-Smoked Spare Ribs Recipe in just 10h . Niman Ranch St. Louis ribs, smoked over oak for nine hours. Served with Red Rage tomato BBQ sauce, mashed potatoes and a side garnish of mustard coleslaw.

Pit-smoked Spare Ribs Recipe

Ingredients