Spare Ribs

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I decided to do a thread on ribs as a followup to a thread Spiceman had started a few weeks ago. I finally had some time on Sunday (yesterday) to do 2 slabs of spare ribs.

This is an untrimmed slab. The spare rib is meatier than the babyback (or loinback as it is also know), and I tend to like the flavor of this rib better anyway.

 

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I always trim this style of rib down some. I cut off the flap of meat. There also is a seam (I call it a knuckle) just above the main ribs that I will cut across. It just makes eating easier. I always save the good trimmings. There is plenty of good meat up there to use in other things.

Here is a trimmed down rack.[this post was last edited: 8/2/2010-11:21]

 

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Next, get rid of the thin clear membrane off of the back of the ribs. It will make the eating of the ribs easier without it being there. The white you see is some fat that will cook away.

 

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I usually whip up my own rub, but I was lazy and used McCormick BBQ seasoning.

 

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I vac-packed these and threw them in the refrig overnight.

 

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I was going to do a live update but I found out that the cheap $299 laptop I was using wouldn't resize the pics. So here it is Sunday and I got the charcoal going. I always use a chimney and never lighter fluid.

 

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Next, I soaked up some wood chips. I used Hickory for this job, but I usually like to use apple but I was out.

 

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The charcoal is ready.

 

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After I got the coals in the hopper, I tossed on the ribs.

I usually cook ribs between 250* & 300*.

 

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Smoking away

 

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4 hours later, a nice juicy rack o' ribs with no sauce (just on the side)

 

[frigilux]

They look awesome!!

I use a highly-seasoned rub or make a batch of Memphis-style barbecue sauce and (heresy!) cook them in the oven, as I hate to tend a grill. I've sometimes been tempted to get a smoker, but I haven't taken the big step, yet. I don't know how much I'd use it.

Glad you take the time to do the real thing! Mouthwatering!

 

[washernoob]

My mouth is watering!

Wow! Those do look absolutely fantastic!

Im usually one for just straight forward barbecue sauce ribs, but these look oh so good I think we need to try some rub style!

Our smoker grill isn't big enough for a rack of ribs. It can do hams and chickens and such. But its tall, not wide or deep. We use the oven to cook them.

 

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Our smoker grill isn't big enough for a rack of ribs

Hang 'em with stainless S hooks. That works great.

 

[washernoob]

Yea

I didn't think of that. Ill tell my mom to try that out some time.

Just had ribs a few days ago so probably wont be buying them for a while anyways.

 

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straight forward barbecue sauce ribs

When I do sauced ribs, I still use a base rub for added flavor. You really should only sauce the ribs in the last hour or so of cooking so the sugars don't burn.

 

[washernoob]

Yep

Thats what we do. Dont know if my mom puts much rub on though. Maybe... Haven't noticed.

Of course I personally put more BBQ sauce on afterwards for that added flavor.

Ribs are my absolute favorite BBQ style dish. I dont like chicken much. Ham is nice when smoked, but ribs are above all!

Thanks for sharing

 

[whirlcool]

Spare ribs also do very well in a pressure cooker. The meat is literally falling off of the bone.

 

[mattl]

I leave my slabs of ribs as they are, just clean them up, no trimming, then season well and pop in the pressure cooker with only a little water, onions, celery, and a bit of dried parsley for 20 minutes or so, more if thick or large, less if not. Take them out an pop them on the grill for about 20 minutes a side with my homemade sweet and savory sauce to crisp them up just a bit and then dive in to some good eating!