I cooked one rack with my normal recipe with a hickory and cherry smoke mix and another rack, I smoked with a new rub and used hickory 'pellets' to experiment.
Rack one, my 'usual':
I trim the excess fat off a 5.5-6.5 lbs rack of spare ribs, score a diamond pattern slightly around the entire rack on both sides, and coat lightly with mustard before adding a homemade rub, which includes my signature ingredient--jalapeno powder along with red pepper, small amount of brown sugar and paprika for color. I use it as a rub in all the BBQ that I cook because I love it so much and people often can't place the ingredient despite liking it.
I then wrap them up in foil and let them sit over night. You can do a quick rub but I think the overnight prep helps get the rub down inside the scores.
I then smoked this rack at 220F on a Weber grill (indirect setup) for 4 hours then finished in foil, and allowed to slowly rest in a cooler of blankets. I used hickory and cherry mix only for this smoke, although I often use walnut and pecan. I spritzed these ribs on both sides every hour with a mixture of apple juice, olive oil and a snort of apple cider vinegar.
The end result:
And here is one of the end ribs:
The other ribs were smoked with hickory pellets that I found at the store and wanted to try out, but with the same setup, at 220F for 4 hours in Weber grill (indirect). I also spritzed them apple juice/olive oil/apple cider vinegar concoction every hour on both sides.
The hickory smoke taste was very distinct. I tried out the 'Head Country Championship Rub' this time and was very impressed with it as a store-bought rub. I hate all-spice and this has none... which makes it a notch above a lot of the storebought rubs out there in my opinion.
These were very tasty.
Hope you all enjoy the food porn--it was very delicious! Can't wait to smoke some more spare ribs soon!
Bon appetit!
Rack one, my 'usual':
I trim the excess fat off a 5.5-6.5 lbs rack of spare ribs, score a diamond pattern slightly around the entire rack on both sides, and coat lightly with mustard before adding a homemade rub, which includes my signature ingredient--jalapeno powder along with red pepper, small amount of brown sugar and paprika for color. I use it as a rub in all the BBQ that I cook because I love it so much and people often can't place the ingredient despite liking it.
I then wrap them up in foil and let them sit over night. You can do a quick rub but I think the overnight prep helps get the rub down inside the scores.
I then smoked this rack at 220F on a Weber grill (indirect setup) for 4 hours then finished in foil, and allowed to slowly rest in a cooler of blankets. I used hickory and cherry mix only for this smoke, although I often use walnut and pecan. I spritzed these ribs on both sides every hour with a mixture of apple juice, olive oil and a snort of apple cider vinegar.
The end result:
And here is one of the end ribs:
The other ribs were smoked with hickory pellets that I found at the store and wanted to try out, but with the same setup, at 220F for 4 hours in Weber grill (indirect). I also spritzed them apple juice/olive oil/apple cider vinegar concoction every hour on both sides.
The hickory smoke taste was very distinct. I tried out the 'Head Country Championship Rub' this time and was very impressed with it as a store-bought rub. I hate all-spice and this has none... which makes it a notch above a lot of the storebought rubs out there in my opinion.
These were very tasty.
Hope you all enjoy the food porn--it was very delicious! Can't wait to smoke some more spare ribs soon!
Bon appetit!
