Spare ribs

[sweept]

I am going to try smoking spareribs for our family Christmas. Having never done it before any suggestions would be appreciated. I will be using a Brinkman electric smoker along with apple wood. Thanks

[TNT4ME]

Why not try either baby back or back ribs, might be a better choice than spare ribs, the back ribs will have more meat and less fatty grease on them,just a thought.

[efgh]

I like to use green white oak for baby back ribs, they have a lot better taste than you would think when this is used.

[zent]

This is a really simple rub but very good.

1/3 cup brown sugar

2 Tblsp paprika

2 Tblsp salt

2 Tblsp black pepper

2 Tsp garlic powder

Mix ingredients and rub into pork ribs and allow to marinate 24 hours in refrigerator, prior to smoking. When ever I make this for family occations there is never any left over. Good luck, Zent

[john.wells]

I do my ribs on a Weber grill with charcoal and a mix of white oak and sugar maple. I use chunks about half the size of a beer can that have soaked in water for at least 24 hours. For the meat, I start by either removing the silver skin or just scoring it good with a sharp knife. Then I season it with a good rub (the one above sounds real good). When the coals are good and hot, I sear the meat on both sides right above the coals, then quickly move to the indirect side of the grill. I suppose with an electric smoker, you could could use a separate propane grill to do the searing part (this seals in the juices) When I have the meat on the indirect side, I cover and let smoke for maybe 1 hour or so, maybe a little longer or less depending on the heat. Then, I take the ribs off and wrap tightly with heavy foil-this is the critical step to get 'em tender! I then put them back on the indirect heat and let em sit for 1 to 2 hours. At this point, the smoke doesn't matter, they got all the flavor they need in the first step. You could probably use a propane grill to finish them off if your electric smoker doesn't kick out much heat. As far as the sauce goes, I just use store bought stuff and heat it on a stove and serve it on the side and let folks put however much they want on, if at all-I personally like mine naked You will know when they are done when the bone just pulls through. Just be careful not to dry them out. Good luck and Merry Christmas!

[NEANGLER]

Here is what some of my buddies do in competitions down in KC. First they soak them in a mixture of Grape and apple juice over night. Then rub them with a rib rub(check food Network for some rib rubs - they have a lot). Then put them on the smoker for about 2-3 hours dpending on how much smoke flavor desired. Then take them and wrap them in foil with a little more grape/apple juice and finishing cooking them on the grill or in the oven at about 250 for another 2 hours. Then slpa them on the grill and baste with a little bbq sauce. It falls off the bone. As for rib choices - go with back ribs unless you can get your hands on St. Louis spare ribs (they have the brisket bone removed and are trimmed. Spare ribs are a pain in the a$$ to cut and eat if they have not been trimmed correctly. You will pay a little more for back ribs but you will like them better in the long run. They hvae a better meat to bone ratio to sapre ribs as well. I have sold ribs for 15 years and by far we sell 5 times as many back ribs as spare ribs, taste better and easier to work with. Also on back ribs, on the back of the ribs there is a sliver skin on there> do yourself a favor and take a butter knife and get underneath it and peel it off it will make for a better eating rib.

[oil painter]

I have a brinkman charcoal smoker and if you fill the water tray with apple juice and use applewood chips soaked for several hours and cook them slooowww 5-8 hours they are fantastic!! I would also suggest going on Famous Daves web site and trying their rub it is D@#$ good! Be aware that when using any thing with sugarbased juices your meat will carmelize but will taste fine.

[bbqhead]

tell your buds to come up for the fire on ice comp

jan 24th on milacs out of mcquoids sp

lots of top KCBS teams gonna be there!

randy aka bbqhead

[boneyslayer]

My favorite, either spare or baby back, pretty much the same cut. 4 hours of cooking under 250 and at least 225. I remove the membrane on the back side. Key is not to over season unless you like hot ribs. I've done it 3 different ways

No.1. all on the grill 4hrs.

No 2. 2 hrs in the oven, 1 hr smoking on the grill off direct heat , 1 hr additional wrapped in foil with the sauce on and some butter (very good).

No. 3 2 hrs on grill to brown, then 2 hrs in foil with sauce on.

Keys are to stack, baste to keep moist and keep off direct heat. I like Baby Rays sauce and really no need to rub it with anything else, but I do melt a little grape jellyor apple jelly in it, I also wait for the ribs to go on sale from 5.00 lb to 1.99lb usually takes a few weeks and I fill the freezer with as much as I can, figure 4 to 5 per person. about a 1/4 rack. Hunks of wood help on smoke flavor, oak is good too. keep the chunks small a you may need to have a second box for preheating if its a big Weber. Add new coals and wood abou once an hr on at least a 4 hr cook on the grill I use a temp gauge in the grill and maintain under 250. Gluck