Spareribs

[mattrd]

Hey guys, I have the in-laws coming over tomorrow night and I have some St. Louis stye pork spareribs I want to make. I've never done these before and do not have a smoker, so these will be done in the oven and finished on the grill. Any advice/recipes/tips you could give me would be great!! Thanks!

[nofishfisherman]

I've never done it like this before but here is what I'd do if I didn't have a smoker.

I'd modify the 3-2-1 approach. Normally you'd do 3 hours in the smoker, 2 more hours wrapped in foil, then an additional hour unwrapped again.

The first hour or two is when you get the majority of your smoke flavor, the rest of the time is just low heat so can be done in the oven or where ever, so here is what I would do.

Start them on the grill (charcoal or gas will both work). Add woodchips to your grill and do indirect heat or 225-250 for an hour or so. Then move them to the oven for 2 hours at the same temp. That's your 3 in the 3-2-1 method.

Then wrap them in foil and put them back in the oven for 2 hours still at the same temp. Thats your 2 in the 3-2-1 method.

Then take them out and finish them on the grill for the last hour. You may not need a full hour to finish them, most often after the foil comes off they are nearly done and just need a little finishing. Thats your 1 in the 3-2-1 method.

Throughout the process it helps to have a spray bottle with a apple cider/cider vinegar mix to spray the ribs down to keep them moist. I also spray them down before wrapping them in foil. Just a tip, it helps to heat up the cider mix before spraying it so you aren't cooling the ribs during cooking.

Like I said I've never done it that way before but it should work just fine. You still get some smoke flavor and you are still doing it low and slow which gives the best results.

[McGurk]

Sounds like a good plan to me. Have you done any ribs before? Make sure you thaw them out completely, and rinse them off thoroughly and pat them dry with paper towels. Remove the membrane on the bone side of the rack, there's lots of videos showing what I am talking about if you search. I like to put a dry rub on them the night before cooking, leaving them in the fridge covered in saran wrap. Take them out a half hour or so before cooking to allow them to get to room temp.

[Bryce]

No smoker or charcoal here either. We've been using a crockpot version with very good results. Griil the ribs on a fairly hot grill to get good grill marks on both sides. I'd say I take them to almost the halfway done point. Then they spend the rest of the afternoon crockpotting in a bbq concoction. Make bbq to your own taste. Make more ribs than you think you need. They will go fast.

[SkunkedAgain]

nofish's take is pretty good. You can also skip the initial grill/smoke if you don't want to smoke them, just cook at 225 in the oven for 3 hours. Definitely finish them on the grill though.

[ThunderLund78]

Do a search on this forum for Spare Ribs. There's a GREAT one where you cook them with the oven in foil with italian dessing, some lawrey's and some liquid smoke for a couple of hours.

Then you just finish them on the grill for about 15-20 minutes while you brush on some sauce, they're PHENOMENAL! I also don't have a smoker, tryst me, they're fantastic and easy