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Smoked Spare Ribs PDF Print E-mail
Written by Will   

This is a wonderful technique for cooking ribs that involves smoking as well as the oven which allows you to get a nice smoke ring without sacrificing fall-off-the-bone tenderness.

Spare Ribs 1 Rack Spare Ribs
Dry Rub Dry Rub
Apple Juice 1/2 Cup Apple Juice
Smoked Spare Ribs Smoked Spare Ribs

Remove the extra flab of flesh on the back of the ribs. Turn over and place with the ribs vertical and then remove the extra flesh that runs horizontally across the tops of the bones. That will leave you with only the good meat.

Season the ribs very liberally with your dry rub at least an hour before smoking (the longer the better so it soaks into the meat). You can either make your own or get a nice one from the store such as Penzeys Galena Street Rub.

Put your wood chips in water.

Prepare enough briquettes for about a third of the grill. When your briquettes are hot you need to place them on one side of the grill. Put an old pan filled with water on the other side.

Place the ribs on the grill rib side down. Smoke for two hours by feeding the fire wood chips every half hour or so. You do not need to put extra charcoal on the fire if it is getting low. Doing so will lead to overcooking the meat.

After you have finished the smoking process wrap the ribs in aluminum foil with the apple juice. Bake in a 250 degree oven for three and a half hours.

Prep Time: 10 minutes

Cook Time: 5 hours 30 minutes

Total Time: 5 hours 40 minutes