Smoky Spareribs Recipes

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SMOKED SPARERIBS



Smoked Spareribs image

Pitmaster Jones brines these ribs for 20 hours, applies BBQ Spice Rub, and smokes them to juicy perfection. Finish them with a glaze of Sweet BBQ Pit Sauce, and you've got a pretty good idea of what lucky Carolinians enjoy all summer long.

Provided by Sam Jones

Time P1DT15m

Yield 4 servings

Number Of Ingredients 31

1 rack spareribs (about 2½-3 pounds), trimmed to a uniform size, membrane on bone-side removed
3 ounces kosher salt
4 ounces sugar
1 gallon Water
1/4 cup BBQ Spice Rub, recipe follows
1/4 cup Sweet BBQ Pit Sauce, recipe follows
4 teaspoons cayenne pepper
1 cup light brown sugar
1/2 cup kosher salt
1/4 cup sugar
1/4 cup freshly ground black pepper
1/4 cup garlic powder
1/4 cup ground mustard
1/4 cup garlic salt
1 teaspoon crushed red pepper flakes
1/4 cup chili powder
2 tablespoons onion powder
1 cup paprika
2 teaspoons kosher salt
1 2/3 cups sugar
1 teaspoon chili powder
1 tablespoon paprika
1 teaspoon freshly ground black pepper
3/4 teaspoon garlic salt
1 teaspoon onion powder
1 1/2 cups light brown sugar
2 3/4 cups ketchup
1 stick unsalted butter, melted, 4 oz
1 1/4 cups water
1 1/2 cups apple cider vinegar
1 teaspoon Worcestershire sauce

Steps:

  • Brine: In a 1-gallon container, combine water, salt, and sugar. Seal and shake to dissolve salt and sugar, about 30 seconds. Lay ribs in large container; add the brine, making sure the ribs are fully submerged. Cover and refrigerate 15-24 hours, optimally 20 hours.
  • Smoke ribs: Light smoker and heat on 250 degrees F. (For smokier ribs with a pronounced internal "smoke ring," Pitmaster Jones suggest adding wood chips on top of the charcoal during the first hour of cooking.) Remove brined ribs and place on a flat surface. Par dry with paper towels on both sides. Sprinkle BBQ Spice Rub all over ribs on both sides; use your hands to work the rub in, making sure all of the ribs are covered.
  • Place ribs bone-side down onto the grill. Cover and cook undisturbed for 3-3 1/2 hours. Check smoker temperature hourly; add charcoal and use vents as needed to maintain a temperature of 250 degrees F through the duration of cooking.
  • Stack 2 large sheets of aluminum foil on a flat work surface. After 3-3 1/3 hours, remove ribs from smoker and place on foil, bone-side down. Spread a small amount of Sweet BBQ Pit Sauce evenly over the meat. Wrap and place back in the grill, bone-side down, 30 minutes.
  • Remove ribs from smoker and remove foil. Place back on smoker grates and cook another 10-15 minutes. Remove, cut into individual ribs, and serve.
  • BBQ Spice Rub: In a bowl, combine all the ingredients. Mix well to break up any lumps. (Optional: Use a food processor.) Makes about 4 cups. It will keep in a covered container at room temperature for several months. Before each use, stir the rub or shake well to re-distribute all the ingredients evenly.
  • Sweet BBQ Pit Sauce, part 1: In a saucepan, combine the dry ingredients and mix well to break up any lumps. Add ketchup, melted butter, water, vinegar, and Worcestershire sauce. Bring sauce to a simmer over low heat. Continue to simmer, stirring the entire time until the sauce has reduced and thickened, about 15 minutes. (Keeping the heat low helps prevent the butter from separating and the sugar from burning.)
  • Sweet BBQ Pit Sauce, part 2: Sauce is done when it thinly coats a spoon and has reduced by about ⅓. Cool to room temperature, stirring occasionally so it doesn't stick to the bottom. Makes about 3 cups of Sweet BBQ Pit Sauce. Store in a covered container in the refrigerator. (It will keep for months, thanks to the vinegar.)

NOT YOUR EVERY DAY SMOKED PORK SPARE RIBS



Not Your Every Day Smoked Pork Spare Ribs image

Our family's favorite. Slightly sweet and spicy, with a light non-tomato based baste that doesn't overpower the delicious falling-off-the-bone meat. We have also used this recipe on pork shoulder. Divine! BBQ sauce is never needed, but if you must, only use your favorite! Enjoy!

Provided by Tanlor

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 12h

Yield 6

Number Of Ingredients 21

6 pounds pork spareribs
½ cup packed brown sugar
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon freshly ground black pepper
2 tablespoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon jalapeno seasoning salt
1 teaspoon cayenne pepper
1 cup apple cider
¾ cup apple cider vinegar
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons lemon juice
1 jalapeno pepper, finely chopped
3 tablespoons hot pepper sauce
kosher salt and ground black pepper to taste
2 cups wood chips, or as needed

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.

Nutrition Facts : Calories 927 calories, Carbohydrate 32.5 g, Cholesterol 240 mg, Fat 61 g, Fiber 2.6 g, Protein 59.4 g, SaturatedFat 22.2 g, Sodium 1505.7 mg, Sugar 25 g

OVEN-SMOKED RIBS



Oven-Smoked Ribs image

It took a few tries, but I finally came up with what I'd call "smoke kissed" ribs in my oven. I started with a dry rub; it's the same one I use every summer, based on a recipe my friend Chris Schlesinger shared with me years ago. Then I used a roasting pan and aluminum foil to cobble together a smoker. It's a rudimentary approach, but one that creates a smoky steam that in turn infuses the meat.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 7

1 tablespoon salt
2 tablespoons brown sugar
1 tablespoon freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
2 tablespoons paprika
1 rack spareribs, 2 to 3 pounds

Steps:

  • Heat oven to 225 degrees. While oven heats, mix together dry ingredients and rub them all over pork.
  • Layer bottom of roasting pan with hickory or oak chips and add enough water to create a shallow pool coating bottom of pan and moistening chips; do not drown them.
  • Put a rack over chips and put rubbed meat on rack. Cover entire roasting pan tightly with foil, making a tent at top so smoke-flavored steam can circulate around meat. Bake for 2 1/2 to 3 hours, or until meat is cooked and tender.
  • Carefully remove foil from pan and run ribs under broiler, watching carefully, until nicely crisp and browned, about 5 minutes.

Nutrition Facts : @context http, Calories 627, UnsaturatedFat 28 grams, Carbohydrate 6 grams, Fat 51 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 16 grams, Sodium 523 milligrams, Sugar 3 grams, TransFat 0 grams

SMOKED SPARE RIBS



Smoked Spare Ribs image

Everyone loves a good rack of pork ribs, and these smoked spare ribs are fantastic. This smoked spare ribs recipe creates a moist, flavorful rib, that comes off the bone easily with every bite.

Provided by Nick

Categories     Pork

Time 7h

Number Of Ingredients 6

2 racks of Pork Spare Ribs
4 tbsp of bbq rub
1/2 Cup Barbecue Sauce
1/2 Cup Ketchup
1/4 Cup Apple Cider Vinegar
1/2 Cup Brown Sugar

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.

Nutrition Facts : Calories 778 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 151 milligrams cholesterol, Fat 44 grams fat, Fiber 1 grams fiber, Protein 32 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1298 milligrams sodium, Sugar 56 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat

SMOKY OVEN SPARERIBS



Smoky Oven Spareribs image

Provided by Harold Mcgee

Categories     dinner, quick, project, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 cup brown sugar
2 tablespoons ancho chili powder or paprika
2 teaspoons salt
2 teaspoons garlic powder
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
5 pounds spareribs, cut into 4 slabs, rinsed and patted dry
2 teaspoons mild or hot pimentón (smoked Spanish paprika)
1 tablespoon cider vinegar or red or white vinegar
1 to 2 teaspoons vanilla extract

Steps:

  • Heat oven to 200 degrees. In a mixing bowl, combine the brown sugar, ancho chili powder or paprika, salt, garlic powder, cloves and cinnamon.
  • Place each slab of ribs on a piece of foil large enough to fold into a packet. Sprinkle spice rub over the ribs, rubbing in thoroughly on all sides. With the ribs meat-side down, tightly fold the foil to form sealed packets.
  • Put a rack on a baking sheet, place packets on the rack and put in oven. Bake for 4 hours, then reduce heat to 175 degrees and bake for 2 more hours, or until a fork easily penetrates the meat.
  • Open each packet and pour the accumulated juices into a saucepan, then refold the packets. Bring juices to a simmer over medium heat and reduce by about half, until they cling to a spoon. Remove from the heat and stir in the pimentón, vinegar and vanilla extract.
  • Remove ribs from foil, coat with the sauce and serve. The ribs can also be finished for 2 to 3 minutes on an open hot grill or smoky closed one, or under the broiler, then coated with sauce.

SMOKED PORK RIBS



Smoked Pork Ribs image

Provided by Food Network

Categories     main-dish

Time 5h55m

Yield 2 servings

Number Of Ingredients 9

2 tablespoons yellow mustard
One 4-pound rack pork spare ribs
1/4 cup chili powder
1/4 cup kosher salt
1/4 cup coarse black pepper
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon cayenne pepper
1/4 cup barbecue sauce

Steps:

  • Apply a light coat of yellow mustard to the pork ribs. (This is only meant to hold the rub on; not for flavoring.)
  • Mix chili powder, salt, pepper, garlic powder, paprika and cayenne together in a bowl and apply evenly to the pork ribs, front and back.
  • In an offset smoker, light a fire with a hardwood of your choice. (We use oak but any hardwood will do.)
  • When the smoker heats to approximately 275 degrees F, put the ribs on and maintain that temperature for 4 to 5 hours. Cook, checking the ribs hourly, until a toothpick goes through the meat between the ribs with little resistance. Brush with barbecue sauce and cook another 15 minutes.

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