This recipe is for ½ a rack of pork spare ribs - Untrimmed and smoked to perfection. They take a long time to cook perfectly so preparation is key.
Method: Hot Smoking
Suggested Wood: Apple/ Hickory/Cherry
Approx Cook Time: 4-5 Hours
- At least ½ a rack of ribs per person, depending on if this is the main attraction or not, you can also cut them into singles and serve them as snacks or a side.
- Dry BBQ rub* - you can buy this in store or make your own quite easily.
- Hotdog Mustard
- A glaze**, with a brush or in a bottle.
First thing to do is remove the membrane from the underside of the ribs by lifting the edge up with a knife and peeling it all the way back and off.
Get your hotdog mustard and give the ribs a nice thick coating, the flavour will be cooked out and it’ll help the rub stick, which is the next step.
Cover the ribs generously with your dry rub, but try to avoid caking them, make sure you do both sides, before putting the ribs in the fridge for an hour, sealed with cling film.
Smoke the ribs bone side down or in a rack for 3½ hours at 250f, check your fire and water once an hour, no more. Opening the smoker causes massive temperature fluctuations which can affect the cook, so try to do it as little as possible.
Once they’ve been on for the 3½ hours, take them off, cover them in glaze, wrap them in 2 layers of heavy duty tin foil and place them back on the smoker bones up, without the waterpan - this should take the temperature up to about 300f for ½ an hour.
Take the foil off the ribs, glaze them generously and grill for 10 minutes on each side with the lid shut. You can always add more glaze. Remove the ribs and rest them for 15-20 minutes before serving.
*For this recipe we used;
- 2 tsp Sea salt,
- 2 tsp Sugar,
- 1 tsp Black pepper,
- 1 tsp Paprika,
- 1 tsp chilli flakes (optional)
**Add a tablespoon of whiskey and a teaspoon of teriyaki sauce to the glaze for an extra tang.
NB We usually say that temperature is the only way to truly tell if your meat is cooked, but it's hard to get an accurate temperature for ribs with all the bones and different thickness of the meat, so the BBQ experts came up with another method using the 'flex' of the rack. This means picking up the ribs about 1/3rd of the way along the rack, and 'bouncing' them gently. If the rack bends to about 90° and cracks appear in the top of the meat, the ribs are done.