Recipe

Smokin Pit Bbq Ribs Recipe

Add Step-by-Step Photos	Shandy / All my dishes 4 months, 2 weeks ago Start Your Chimneys! Smoking pork spareribs is not hard to do if a person follows a few steps. Following the steps of legendary pitmasters never hurts! I am a late bloomer in the grilling world and I like the ease of weekend indirect heat grilling,... More Prep:40m Cook:360m Servings:6	Shandy
	spare ribs bbq smokin mesquite applewood dryrub marinade

Dry Rub

Indirect Heat

Ready To Cut

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Ingredients

The cook time includes the time used to smoke the ribs on the grill.

Rib Rub:

2 cups packed light brown sugar

1 cup kosher salt

3/4 cup granulated sugar

1/3 cup granulated garlic

1/3 cup chili powder

1/4 cup lemon pepper

1/4 cup onion salt

1/4 cup celery salt

2 Tablespoons coarse ground black pepper

2 Tablespoons whole celery seeds

1 teaspoon crushed cloves

1 Tablespoon cayenne pepper

1/2 cup Mrs. Dash original blend

Ribs:

2 (4- to 5-pounds) racks spareribs

1/2 cup Italian salad dressing

1/2 teaspoon coarse ground black pepper

1/2 cup packed brown sugar

1 cup minced dried onion

1 cup Rib Rub

Lip Smakin BBQ Sauce (Recipe is also posted)

Directions

First Prepare rib rub by thoroughly mixing all ingredients. Store in airtight container.

The night before smoking, trim your ribs of all excess fat. Place them in a large plastic bag and pour in Italian dressing to coat. Seal bag well. Refrigerate for 4 hours, turning occasionally. Remove and wipe off dressing. Sprinkle each rib with pepper then 1/4 cup brown sugar and 1/2 cup of the onion flakes. Wrap each rib in plastic and refrigerate overnight.

The next morning remove from wrap and wipe sludge off ribs. Generously coat front and back of ribs with Rib Rub and using your hands, rub seasoning into meat and set aside. The smoking process will take 6 hours. Using a chimney charcoal starter get about 15 briquettes red hot. Place coals on one end of grill and place 1 pound of green hickory or mesquite around coals. Use water-soaked hickory or mesquite chunks if you can't get fresh-cut wood. I used some soaked apple wood chunks between hours 2 and 3 of the grilling process.

Keep internal temperature of the grill at 200 to 225 degrees. Add more charcoal and hickory or mesquite chunks every hour as needed. Place ribs bone side down but not directly over hot coals. After 3 hours, remove ribs from grill and wrap in aluminium foil. Hold in covered grill at 180 to 200 degrees for 1 1/2 to 2 hours or until fork tender.

Next build a real hot bed of coals over the entire bottom of grill. Be careful because this step goes quickly. Place ribs back on grill to add char flavor. When meat becomes bubbly it is done. Make sure to char off bone side membrane until it becomes papery and disintegrates. Slather with BBQ sauce. Let heat caramelize sauce.

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Comments

texaspapajohn 4 months, 2 weeks ago said:
I'm definitely going to try this one, In the past, I have smoked the ribs then triple wrapped them (foil, cling wrap, foil) and slow cook them in the oven (225) overnight. This gets my 5 fork rating

momo_55grandma 4 months, 2 weeks ago said:
Ill take a slab or two of ribs great post wonderful recipe thanks high5

m2googee 4 months, 2 weeks ago said:
I am getting hungry! These look great.

chefelaine 4 months ago said:
YUMMMMMM!
LOVE smoked ribs, and a high FIVE to you!! :+D

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