Spare Ribs Recipe - How To Smoke Spare Ribs

we're talking spareribs today I know everyone's getting ready it's Memorial Day weekend coming up a lot of people are going to be barbecuing hopefully the weather's going to be great where you are I wanted to show you how I like to do spare ribs these ribs are extra material they've got more meat on the bones and your one back cut and these are what's called a st. Louis cut which means just that top part of the backbone has been removed off these slabs it makes them nice and uniform I've got them trimmed up just a little pull the membranes off the backside but what we're going to do is show you how I like to cook spareribs these are gonna drive your friends and family crazy I promise you so the first thing we want to do is I hit them with a little bit of all purpose seasoning this is kind of a just a blend of some salt and pepper and some garlic a few other spices a little bit on in it just kind of wakes up the flavor on these ribs it gives it a good base coat and after I get both sides good with this all-purpose I'm gonna come back and slather on just a little bit of mustard to find my rub on it and that barbecue rub is what's gonna really give it its flavor and that's what's really bringing the outside textured the bark to it if you will but that's what gives it a great color with the barbeque rose we using that of course I make both of these myself you can use other stuff but you want to use our products cuz it's what's getting us the checks so what I'm gonna do is just slather on the live little coat of mustard own it both sides of these ribs don't take a whole lot because the mustard is a binder we're not using it for flavor you can use the LA Laveau little peanut oil whatever you like honey mustard but just regular or yellow mustard it does the trick you just want to get rubbed in it's kind of making that all-purpose rub stick too you can see some of the peppers in it and all I do is I come back with the barbecue rub it's killing all its product just give it a nice coat on this backside today we're going to cook these about 235 degrees and for spareribs it takes about five hours total cook time but I'll walk you through the process when I get them on the grill always remember to get your edges you want all sides covered with your seasoning you want to rub it in just let the ribs dig that's what the mustards formed makes it bond to it see how pretty that is now we flip it over again just tough so once I get the mustard and light coat on this side just bear it st. louis-cut ribs gonna be ready to go on some smoke this is similar this is the same process I use what I'm doing competitions start the same way a lot of times we're doing loin back ribs because our part of the country blinds a little more popular but also there's bears sometimes too just depending on what the judges in the region I'm cooking wrong touch up big spots that look bare get your hands you've got st. louis-cut spareribs ready for the cooking I want you to see that color on these that's coming from the barbecue rub it really brings out the true competition barbecue color that these judges are looking for every rubs got a good flavor and some spices and stuff but the barbecue rub is gonna bring that color prep the spareribs I will come outside and fired my yogurt up I set it on about two hundred thirty five degrees you see it's holding steady right here to 36 to 35 that's right where I want it this is the why is 480 model it's parking little grill for cooking at home I'm gonna get these spare ribs in here across the racket let this yoader do its magic if you're cooking at home you want to get your grill up to about two hundred thirty-five degrees it's perfect for cooking ribs I'm using the cherry pellets today to give me some good smoke flavor and this is gonna be dynomite here about five hours all right I got one of my famous concoctions mixed up here the base these ribs I've already hit them one time up to the first four to five minutes it's been an hour and a half's time to hit them again but what it is it's some apple juice a little pineapple juice some red cider vinegar a little bit of olive oil and just a little bit of sweet red wine it makes a good base for ribs you know I'll use all different kinds of things but you can tell you don't watch them let's start drying just say that so that's why we want to keep something mono people nice and moist but they're looking good three hours on these st. Louis spareribs I'm gonna go ahead and take them off this time take them in time and wrap them give the tender I got all the smoked flavor that I want to get on them they're looking really good when you get this color on a slippery let me take these out and show you what it looks like that's what they should look like right there even on the back side I mean it's got some perfect color on it now they just need to tenderize a little bit it's all a them up here this slabs the same way it's beautiful that's always a slab of Sperry up should look we're gonna take these in get them wrapped up now I'm going to show you how it wrap up these st. louis-cut ribs to give them the tenderness and all I do is start on the back side put some magic Blue Bottle own little parquet margin this will bring some full flavor to it give it some richness they don't wanna hit up with just a little bit of light brown sugar brown sugar magic and there's one other thing we did to them has hit a little fourth a little bit a good honey the honey is for the money that's what I'll tell them honey's for the money you get them on one side flip them over with a little more butter on this side a little more brown sugar nice and sweet rich a little bit of money honey just gonna drive them crazy right here now you get these wrapped up tight get them back on we're gonna check them in about an hour and a half they'll be really tender hold it down hold it back over goes on goes right back on the cooker just like that meat side down gonna let all that meat setting and hunting that brown sugar butter it'll get tender but it won't start falling apart on you that's the whole trick damn give this other slab wrapped up get them back home let's hit the road our ribs wrapped up get ready to pull right back on this cooker as fast as possible but they're gonna need about another I would have to get really tender where I want so right back the same spot just make sure you go meat side down with the way you rapidly the fall up nothing can get out and we'll come back to check these in a little bit and I'll show you what they're looking like when they get perfectly tender we're gonna take them out glaze them and then we're gonna eat it what's the best part of this whole cross-check these ribs after about an hour and a half in the fall to see where I am tenderness and these are about where I want them I can take them and break them if I wanted to and that's all I look for kind of you can give that bone a twist and it's going break I'll pull out it's done so these are ready to glaze right now I think there's tenders I need them to be yeah I could take them separated so I've got the ribs back on the real what I like to do is place them on one of these large full sheet pan cooling racks it just makes them easier to move around I have to worry about breaking them but what I'm gonna do is I'm gonna put back on here it kind of set a glaze on them and this is just the barbecue sauce our sauce that we sell and all I do is just give me a base amount come back just put a light coat on I've already hit the underside so I want you to see me put it on the top what you would do is just gently flip them over get both sides but they need about 30 minutes here just long enough to set this glaze let it caramelize a little bit and then these rims will be ready to cut and eat I'll show you what they look like to just a few minutes all right pull these ribs off after glazing for about 30 minutes and I'm just cutting them into single bones here and they're done exactly how I want them you can see the smoke ring that we've got in them and smoke penetration is good the tenderness is right on point I'll take a bite of one show you here show you what you want to see when you take it bottom one of these one bite comes off it's it perfect spare is you doing just like this follow this technique give a more of that barbecue you'll be a big hit I promise

Channel: HowToBBQRight

Views: 4,152,539

Keywords: bbq spare ribs recipe, spare ribs recipes, spare rib recipes, grilling spare ribs, recipe for spare ribs, smoked spare rib recipe, pork spare ribs, spare ribs rub, spare ribs recipe, barbecue spare ribs recipe, cooking pork spare ribs, smoked ribs, bbq spare ribs, barbecued spare ribs, cooking spare ribs, how to cook spare ribs, barbecue spare ribs, bbq, barbecue

Id: e5A2JcUB3jM

Length: 9min 47sec (587 seconds)

Published: Thu May 23 2013