i got a method that has worked well for me. i came up with it on my own, but i developed it using bits and pieces of things i read here and there, including the BBQ FAQ and here at the SMF. (click here
to download a safe zip file containing the BBQ FAQ in word document)
the best part about it is that it's a good one to learn on as well, and when i got good at it i started little variations here and there (making my own rub, substituting different ingredients in the mop, etc). eventually, i gained enough confidence to go out in some really interesting directions. the funy part is that the same basic method that i developed is still the most consistently good one i have found. the rub i specify is my favorite (store-bought) rub, but if you can't find it or prefer a different rub, then feel free to use that instead.TasunkaWitko’s Method for Spare Ribs(These took 3rd in the 2008 Chinook Annual Rib Cook-off!)Stuff needed –
· Plain, Yellow Mustard
· Durkee’s St. Louis Style Rub (get more than you think you will need)
· Low-sodium soy sauce (Kikkoman is good)
· Dr. Pepper
· Olive oil
· Apple Cider Vinegar
· Dark Brown SugarBefore cooking:
· IMPORTANT! If necessary, remove membrane from bone-side of ribs!
· Brush with a light but thorough coating of mustard
· Apply rub generously
· Cover and let rub work in over night in refrigerator
· Next morning, get smoker up to 230-250 degrees – sprinkle on a little more rub.During cooking (230-250 degrees MAX):
· Brush or spray with mop (1/3 cup olive oil, 1 cup Dr. Pepper and 2/3 cup low-sodium soy sauce – mix well with hand blender before each use) every 45 minutes to an hour or so (this is also a good time to tend the fire, if needed).
· Turn and rotate ribs around on grates as necessary if using horizontal smoker (optional but not necessary w/vertical water smoker).
· Keep a thin, almost-blue smoke. Recommended woods: apple, cherry, maple (or a 1:1:1 combination of these three) – or hickory.
· Cooking time can be anywhere from three to five hours depending on conditions.
· When INTERNAL temperature of ribs is around 172 degrees and meat pulls away from bones a ways, they are ready for final stage.Final Stage:
· Toward the end of cooking time for ribs, mix together in a small saucepan the ingredients for finishing glaze (1/3 cup mustard, 1/3 cup apple cider vinegar and 1/3 cup dark brown sugar) over low heat until completely dissolved and thoroughly blended. Cover and set aside.
· Moments before ribs are ready to be pulled off, brush with glaze (both sides)
· As soon as ribs are pulled off, brush with glaze again (both sides).BBQ sauce?
· Ribs cooked this way shouldn’t need any, but it is always good to serve some on the side, for those who don’t know that! ;)