Smokrs Slow Smoked Pork Spare Ribs Recipes

SMOKED SPARE RIBS

Steps:

• Remove the silverskin from the underside of your ribs and then season both sides with bbq rub. Let the ribs sit for 30 minutes and then dust with the rub again. Setup your smoker to smoke using indirect heat at 250 degrees. Smoke the ribs at 250 for approximately six and a half hours. After 90 minutes of smoke spritz the ribs with a 50/50 combo of apple juice and apple cider vinegar every 45 minutes until the 4 hour mark. At the 4 hour mark start mopping the ribs with your mop sauce every 45 minutes. The ribs are done when the internal temp of the ribs hits 190-200 degrees or they pass the bend test. Typically takes about 6 hours, but it's different for every rack of ribs.

SLOW SMOKED PORK SPARERIBS

Steps:

• Combine the salt, brown sugar, paprika, black pepper, garlic powder, onion powder, cayenne pepper, and celery seed in a bowl; set aside. Remove all heavy fat from the ribs, then remove and discard the membrane covering the rib side. Cut the slabs into 3 to 4 bone portions, cutting evenly between the ribs to leave some meat on each portion.
• Rub the spice mixture into the rib portions front and back until all of the spice mixture has been used. Place the ribs into a resealable plastic bag, and refrigerate 4 hours to overnight. Letting the ribs sit overnight will give them the best flavor.
• When ready to cook, fill the water pan of your smoker with the apple, orange, lemon, lime, onion, red wine, and water. If you do not have a water pan, place the ingredients into a metal bowl, and set the bowl on the drip tray, above the heat source. Smoke with the wood chips of your choice at 250 to 300 degrees F (120 to 150 degrees C) until the ribs are no longer pink, and the meat easily pulls from the bone, 4 to 6 hours or more depending on the smoker and temperature. Change the wood chips according to manufacturer's directions.
• Preheat an outdoor grill for medium-low heat, and lightly oil grate. Stir together the soy sauce, lime juice, and ketchup in a bowl to make the barbeque sauce; set aside.
• After the ribs are fully cooked, remove them from the smoker, and brush them with the barbeque sauce. Cook on the preheated grill, brushing occasionally with the sauce, until the sauce has become sticky and infused into the ribs, 15 to 20 minutes.

SMOKR'S SLOW SMOKED PORK SPARE RIBS

Steps:

• 1. I start out with the ribs (2 full racks) on a cookie sheet, or the like, and keep them wet with Apple Cider Vinegar for about 4 or 5 hours. I use an inexpensive spray bottle and just keep spraying them intermittently during this time.
• 2. During the time you're keeping them wet with the vinegar, go ahead and mix the rub ingredients in a mixing bowl.
• 3. Afterwards, I'll lightly coat both sides of the ribs with pulp free orange juice.
• 4. Next, I apply basic Yellow Mustard, lightly, to both sides of the slab/s.
• 5. Lastly, I apply the "rib rub" (see ingredients) evenly to both sides of the slab, the extra on the meat side.
• 6. Now, it's time to wrap them in aluminum foil and refrigerate overnight. I keep them in the fridge for 12 - 18 hours.
• 7. Cooking day: Take the ribs out of the fridge at least two full hours before you plan to put them on the cooker/smoker. They need to be at room temperature before placing in/on the cooker/smoker. I like to smoke the ribs at a temp no higher than 220 degrees F. "Low & Slow"
• 8. I'll cook the ribs for about 90 mins, not turning nor opening the cooker. You can spray the ribs with the Apple Cider Vinegar while they cook, if you wish, to help keep them moist.
• 9. Then, I'll take them out and wrap them in aluminum foil for the next 90 mins.
• 10. At the 3 hour mark, I'll remove the foil and cook the remaining time. Based on your temp, it'll take another 3 - 4 hours. When you start to see the rib bone exposed from the meat about 1/4 to 1/2 inch, you're getting close. I insert a toothpick between the meat and the bone. When the toothpick will push, easily, the full length of the toothpick down into the meat, you're very close to done.
• 11. Note: If I'm cooking a rack wet, then I'll start to apply the sauce during the last hour or so of cooking. I don't mind if the sugar in the sauces blackens just a smidge.....

LARRY'S SMOKED BBQ SPARE RIBS

Steps:

• Prepare an indirect fire with charcoal in a smoker or grill, according to manufacturer's instructions. Once the coals get going, add wood chips. Maintain a temperature of 230 to 260 degrees F (110 to 127 degrees F).
• Meanwhile, mix paprika, brown sugar, garlic powder, salt, and pepper together in a bowl until well combined. Spread rub all over ribs, making sure not to miss any spots.
• Place ribs on the preheated smoker or grill on the opposite side of the fire. Cover and smoke ribs, adding wood chips as needed to maintain temperature, until rub has set and looks dry, 1 to 2 hours. Baste with apple juice and continue to cook, basting every 30 minutes, for 2 1/2 to 3 1/2 hours more.
• Brush BBQ sauce on both sides of the ribs, and cook for 15 minutes. Brush again, and cook until meat pulls away easily from the bone, 10 to 15 minutes longer. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

NOT YOUR EVERY DAY SMOKED PORK SPARE RIBS

Steps:

• In a medium bowl, mix together the brown sugar, chili powder, paprika, black pepper, 2 tablespoons garlic powder, 2 teaspoons onion powder, kosher salt, cumin, cinnamon, jalapeno seasoning, and cayenne pepper. Rub generously onto the pork spareribs. Cover, and refrigerate for at least 4 hours, or overnight.
• Prepare an outdoor grill for indirect heat, or preheat a smoker to 250 degrees F (120 degrees C). Soak wood chips (apple or cherry are our favorites).
• While the grill heats up, prepare the mop sauce. In a medium bowl, stir together the apple cider, apple cider vinegar, 1 tablespoon onion powder, 1 tablespoon garlic powder, lemon juice, jalapeno, hot pepper sauce, salt and pepper.
• When the coals are gray and ashed over, place 2 handfuls of soaked woodchips directly on them. Place the ribs on the grill grate bone-side down. Cover, and cook for 3 1/2 to 4 hours. Add more coals as needed. Baste with the mop sauce, and throw handfuls of soaked woodchips onto the coals every hour. Keep the temperature of the grill or smoker from going below 225 degrees F (110 degrees C). Ribs are done when the rub has created a wonderful crispy blackened 'bark', and the meat has pulled away from the bone. Discard any leftover mop sauce.

SLOW SMOKED PORK RIBS

Steps:

• Prepare ribs:.
• Let the ribs come up to room temperature, rinse off in cold water and remove the silver membrane from the back. You don`t have to remove it but I find the membrane blocks the uptake of smoke and creates a barrier to your rubs.
• To remove the membrane, lay the ribs on a flat surface meat side down. Take a sharp knife and begin peeling the membrane from one corner near the bone. Once you have a good piece peeled back, grab it with a paper towel to get a good grip and begin pulling. Once the membrane is removed rinse off the ribs again and pat dry with some paper towels.
• Mustard Rub:.
• Mix rub mixture together.
• Then rub the mustard rub mixture over the entire surface of the ribs.
• Once the pork ribs are seasoned and the smoker is ready then you are set to go. Using a blend of oak, hickory and a little mesquite in the firebox,or what you prefer.
• Place the ribs in the smoker and let it go. You want the good smoking temperature in the area about 200 degrees. You can go lower if you plan on doing a long smoke, but I don't go higher.
• After smoking for 2 hours. Then wrap the ribs in heavy duty foil and keep going for 2 more hours. Creating fall off the bone ribs! Then unwrap for one hour.
• To serve I cut the ribs inIf you want crispy ribs blast the heat on the grill and char them.
• If you want extra sweet, spicy, sticky goodness dip into your favorite BBQ sauce. Apply the sauce when the foil comes off, but for crispy ribs apply after crisping. If you want extra smoke go ahead and add more wood when unwrapping the ribs.
• Let ribs sit for 10 minutes before cutting into servings.