My Grandma passed away a few months back and I was going through her deep freeze and found a package from the local Hispanic market near her house where she frequently shopped (regardless of the fact that she was 100% off the boat German). They were labeled spareribs,and were $0.99/lb, but when I defrosted them and took them out of the package, the rib tips had already been removed, so they were really just St. Louis ribs with some other parts that needed to be trimmed, and the membrane removed, which I did. Anyway, I decided I'd take them and give them a proper smoking. Used a rub from the "Rib Rub" Wiki, it was the pepper rub, in conjunction with some yellow mustard and put it on the night before. I used 2 tsp of cayenne though since I didn't have the "high heat" stuff. Ribs cooked using a modified 3-2-1...I did 3-1.5-1.5 as my wife and I like a tad bit of pull on the bone when eating ribs. When I foiled the ribs, I glazed them with natural maple syrup. Brushed with a little Arthur Bryant's BBQ sauce for last 30 mins. They turned out fantastic.
Rub Recipe from Rib Rub Wiki
1/4 cup turbinado sugar
1/4 cup salt free chili powder
2 teaspoons of ground black pepper
2 teaspoon of cayenne pepper (original called for 1/2 tsp of high heat cayenne)
1 teaspoon of ground white pepper
For the ABT's, I picked up some thick cut bacon, jalapenos, and some pepper jack cheese. I sliced the jalapenos in half, put a chunk of pepper jack inside, and wrapped with bacon and a toothpick to hold together. Simple, quick, and easy. Put them on the last hour with the ribs, then when I took the ribs off, I loaded the smoker up with wood and got it 400 degrees for about 15 minutes to crisp up the bacon.
Below is a q-view of the whole deal...
Ribs with some trimmings I threw on to snack on during the smoke. Not sure what the big hunks of meat were on the left of the last bones in this picture, but I left it on.
Rubbed and into the fridge overnight
Everything in the smoker, one hour left
Edited by pintobean - 11/9/10 at 9:17am