Hickory Smoked Spare RibsFrom edmund 8 years ago
- Ingredients: shopping list
- 1 Rack of Spare Ribs shopping list
- ¾ cup dark brown sugar shopping list
- (the fresher the spices the better) shopping list
- 1½ tsp ground coriander shopping list
- 2 tbsp garlic powder shopping list
- 1 tsp ground ginger shopping list
- ½ tsp ground pepper shopping list
- 2 tbsp lemon pepper shopping list
- 1 tbsp seasoned salt shopping list
- ½ tsp cloves shopping list
- ½ tbsp chili powder shopping list
- ½ tbsp paprika shopping list
- 2 tbsp orange blossom honey shopping list
- 4 tbsp apple cider vinegar shopping list
How to make it
- Open the rack of ribs and wash, then pat dry with several paper towels.
- Under the rack of ribs place a strip of tin foil twice the size of the rack
- Prepare the dry rub by combining the following ingredients:
- ¾ cup dark brown sugar
- 1½ tsp ground coriander
- 2 tbsp garlic powder
- 1 tsp ground ginger
- ½ tsp ground pepper
- 2 tbsp lemon pepper
- 1 tbsp seasoned salt
- ½ tsp cloves
- ½ tbsp chili powder
- Mix the dry ingredients until combined.
- In a separate bowl combine the honey and half of the vinegar until smooth.
- Add the liquid mixture to the dry rub and mix until combined.
- Apply and rub the mixture into the meat every thoroughly, push it into very nook and cranny, make sure to do this to both sides.
- Use the entire rub
- Wrap the Rack in the tin foil and then cover all of the tin foil in plastic wrap
- Place in a vessel (in case it drips through both layers) and put let it sit in the refrigerator for 24 hours.
- (Smoker required)
- Side Note: My wife and I live in an apartment that does not allow any kind of outdoor barbeque, smoker, or any kind of external cooking device of any kind. As a result we have had to be rather ingenious when it comes to barbeque. Until now I have been to perform adequately only using my small broiler. But this recipe was actually the product of a desire to use a new stovetop smoker that a friend got me for my birthday. (Thank you Devin) If you have a normal outdoor smoker or some other smoker like tool, this will be easy for you, for everyone else that misses smoking meat at home just look at stovetop smokers on Sur La Table's website.
- Depending on the size of your smoker you may need to cut your rack in half
- I used hickory wood to smoke the ribs
- Cook the Spare ribs for 5-6 hours at 225, you want an internal temperature to be around 170, and the meat should be able to pulled off the bone with little to no effort.
- I had to turn the burners on a off every 30 minutes during the cooking to stay around 225.
- Once the meat is ready open the smoker and baste the ribs with the juices from the bottom of the smoker if possible, if not use vinegar based BBQ sauce.
- Move the ribs to either your broiler or the barbeque to turn on high for 5-10 minutes or until the top brown a little.
- Optional: I degreased the pan juices and added the last 2 tbsp of apple cider vinegar and used it as a dipping sauce.
- Let the ribs sit for several minutes before cutting up.
The Cookedmund Studio City, CA
The Rating3 people
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