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Smoked Spare Ribs by

Ingredients

Prep time: 30 minutes
Cook time: 4 hours

1 rack Spare Ribs

1 bottle Yellow Mustard
2 cups Head Country dry BBQ Rub
1 cup Head Country wet BBQ Sauce

Instructions

Remove the extra meat on the bone side (almost a St. Louis) along with the membrane. Place the Yellow Mustard on the bone side and sprinkled the dry rub on that side. Turn the ribs over and do the same on the other side. Place the ribs in tinfoil and put them in the refrigerator overnight.

Take them out the next morning and let them come to room temperature.

Start the smoker and let it come to 225 degrees. Place the ribs in the smoker with water below them. Smoke them for one hour with hickory wood chips. Check them and see if more wood chips are needed Check them again after another hour (2) total. Put some wet sauce on them and let them cook for another hour. Put some more wet sauce on them in some tinfoil and cook for 2 more hours. Cooking them in the tinfoil will tenderize them and make them juicer.

Servings: 4

Serving Size: 3 to 5 ribs each

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