My son, Aaron told me earlier in the week that he was going to be coming home from college this weekend, so I wanted to make sure to make a really good, home-cooked meal for him on Saturday. He loves ribs, so, seeing as pork spare ribs were on sale, I decided to try them in the smoker using the "3-2-1" method. The weather was perfect for using the smoker in the winter (25-30 degrees), so all that was left was to find a recipe!
I found a GREAT Kansas City style rub:
After having Greg remove the membrane, I slathered the ribs with yellow mustard and then rubbed them all over with the rub I made. I wrapped the ribs in plastic wrap and put them back in the fridge to let the rub work its magic! Ideally, you would do this the night before, but I didn't realize that, so they only got to "marinate" (for lack of a better word) for about three hours.
When we were ready to cook them, I let them warm up to room temperature, placed them on racks in the smoker and cooked them at 225 for three hours. Every hour, I spritzed them with apple juice to keep them tender and juicy. For these first three hours, I also used apple wood chips to provide the smoke.
After the first three hours, I took the ribs out of the smoker and wrapped them in foil, but before closing up the foil, I liberally spritzed them with more apple juice. The ribs then cooked for an additional two hours at 225 degrees (without any smoke chips).
Finally, for the last 45 minutes to an hour, I took the ribs out of the foil and slathered them with BBQ sauce. (Hungry yet?) :
These were the best, most tender, delicious spare ribs I've ever eaten!! Yep, they were THAT good!
The potatoes I made to go with were a type of "Potato Gratin" that I've made in the past and are really good!
Here's the ribs:
What a delicious dinner!
This is definitely a "do over!" :)
Julie
I found a GREAT Kansas City style rub:
After having Greg remove the membrane, I slathered the ribs with yellow mustard and then rubbed them all over with the rub I made. I wrapped the ribs in plastic wrap and put them back in the fridge to let the rub work its magic! Ideally, you would do this the night before, but I didn't realize that, so they only got to "marinate" (for lack of a better word) for about three hours.
When we were ready to cook them, I let them warm up to room temperature, placed them on racks in the smoker and cooked them at 225 for three hours. Every hour, I spritzed them with apple juice to keep them tender and juicy. For these first three hours, I also used apple wood chips to provide the smoke.
After the first three hours, I took the ribs out of the smoker and wrapped them in foil, but before closing up the foil, I liberally spritzed them with more apple juice. The ribs then cooked for an additional two hours at 225 degrees (without any smoke chips).
Finally, for the last 45 minutes to an hour, I took the ribs out of the foil and slathered them with BBQ sauce. (Hungry yet?) :
These were the best, most tender, delicious spare ribs I've ever eaten!! Yep, they were THAT good!
The potatoes I made to go with were a type of "Potato Gratin" that I've made in the past and are really good!
Here's the ribs:
What a delicious dinner!
This is definitely a "do over!" :)
Julie