The Prep – Pork spare ribs that I trimmed into St. Louis style ribs. Peeled membrane and with no binder I used a 1:1 ratio of Goldees All Purpose Rub and Meat Church Honey Hog and then let sit in the fridge for about an hour.
The Cook – Smoked at 250F using Fogo(black bag) lump charcoal and 3 chunks of Gourmet Wood Products’ Texas post-oak chunks(Academy Sports). After 2 hours of straight smoke I started spritzing with apple cider vinegar every 30-45 mins. After 4 hours of smoke I was happy with the bark and color so I wrapped meat side down in aluminum foil with a few pads of unsalted butter and brown sugar and gave the ribs one more spritz before I closed up the foil. After 1 hour I removed the ribs from the foil and then placed the ribs back on the smoker until the ribs were probe tender(which took about 50 mins from the time I removed the ribs from the foil).
Ribs temped out at 198F internally which was probe tender for me. Removed the ribs from the smoker and let rest for 10 mins before I sliced.
These ribs were my favorite I’ve made so far. These ribs had a great sweet and savory flavor, the right amount of smoke, and tenderness was exactly how I like(not falling off the bone).
by FloGrown321
5 Comments
Those look fantastic. I like ribs without all sorts of sauce glazing them.
Thank you for posting what you did! I tried spare ribs the other night and they didn’t turn out great, but from your summary I’m seeing things I missed doing.
That’s perfection. Well done!
Looks great. I’m about to throw some on in an hour. Am I mistaken or was your cook close to 6 hours ? I usually do back ribs (4.5hrs) but I’m planning on more time with the spare ribs.
Absolutely stunning.