St. Louis Style Pork Spare Ribs
We finally had a lazy Saturday to hang out at home home this weekend. So the chef used our normal grill to slowly smoke pork spare ribs all day. By the time they were done, they smelled just heavenly. This is a get-your-hands dirty kind of dinner. Enjoy!
1/4 cup kosher salt
1/4 cup light brown sugar
1/2 t. cayenne
1/2 t. crushed red pepper flakes
1 T. garlic powder
1 T. onion powder
1 T. paprika
1 T. ground mustard
1 slab pork spare ribs
1 cup barbecue sauce
Fill a pan (that you don’t mind ruining) with wood chips and submerge with water. We used a disposable aluminum pan that we had lying around. Soak chips for 25-30 minutes. This will prevent chips from catching fire on the grill.
Mix all dry spices until thoroughly combined. We will use this as a dry rub on the ribs.
Generously coat both sides of the ribs with the dry rub. Massage thoroughly to make sure that the rub sticks to the meat. This can be done ahead of time.
Drain the excess water from the pan containing the wood chips. Then cover the pan with aluminum foil. Pierce the foil to add ventilation.
Turn on your grill to high, igniting only one side where you will be placing the wood chips. Transfer the pan of wood chips on top of the grill rack over the high heat. Replace the grill cover. Burn chips until smoke starts to emit.
Once the chips have started smoking, place rib rack onto grill. Reduce heat to low. Replace cover on grill. Let ribs smoke for 2-4 hours.
To determine if the ribs are done, firmly grasp one of the protruding bones and rotate it. If the rib moves easily, then the meat is cooked. Transfer ribs to foil covered baking sheet and coat with barbecue sauce. Place the ribs in a 250 degree oven for 45min – 1 hour.
To serve, follow the ribs as a guideline when cutting portions. This tastes great with corn on the cob and fresh coleslaw!
Categories:Main CourseWed to a Chef