Smoked Pork Spareribs
Ribs. I like them. These are not your typical moo cow ribs, but it was the smallest rack I could find (Gotta play it safe). For this BBQ I used a combination of Mesquite and Apple wood chunks. They smoked for about an hour per pound. I would up it to about an hour and 15 minutes per pound. Read on for the goods.
This is for 5lbs St Louis style Pork Spare rib
Ingrediants for the rub:
Mustard
2 tsp Salt
2 tsp Pepper
1 tbsp Onion Powder
1 tbsp Garlic Pepper
1 tbsp Cayenne Pepper
Rinse with some cool water and pat dry with paper towels.
Rub a light layer of mustard all over the ribs. Sprinkle dry ingrediants over the ribs (to taste the amounts above are rough estimates) and rub lightly to smooth ingrediants all over the sides. Here’s a picture of what mine looked like before rubbing on each side:
Wrap in saran wrap and put in the fridge overnight.
Mop ingrediants:
40% oil to 60% apple cider vinegar
2tsp powdered garlic
2 dashes of tobasco habanero sauce
This is to proportion for 5lbs I used about 1/4 cup of oil, and a little bit more vinegar. You want to spray this on the pork while it’s cooking every hour… and don’t be afraid to get heavy with it. While it has the tobasco in there it’s not all that spicey (even for you) and is more for flavor.
Get the grill to 250 and throw the ribs on (I went straight from the fridge). Get the mesquite and apple smoke rolling and keep it up. I smoked these the whole cook time. I kept a pretty even mix of mesquite and apple. Remember to spray the mop each hour and get it drippy. After the meat reaches at least 170 (I pushed it to 180) pull the ribs off and let sit about 10 minutes or so. You should have something kinda like this:
Here’s a pic of the cut ribs, these are nice lookin and YUMMY:
