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Category: Ribs
Prep Time: Cook Time: Total Time:
4-5 Lbs of Pork Spareribs (figure 1 lb. Per person)
Dry Rib Rub (store bought or homemade&homemade recipe follows)
Bottle of your favorite BBQ sauce
Heavy duty aluminum foil
Heat grill to 250-300 degrees (no higher). Use only one burner if possible. You'll want to put your ribs over the burner or burners that are NOT on. Indirect cooking.
Remove membrane from ribs if butcher hasn't already done so. Season ribs with your favorite dry rub. Once coated, place racks together and wrap in heavy duty aluminum foil. Refrigerate for at least 30 minutes, or up to overnight. When you are ready to grill, remove ribs from refrigerator and bring up to room temperature.
Place ribs on the grill on the side opposite of the burner that is on. Cook for 2-3 hours. Turn ribs every 30 minutes. Then, open aluminum foil and drain off grease. Remove ribs from aluminum foil and return to grill, the same side you had the ribs on for 2-3 hours. Cook another 30 minutes, turning ribs after 15 minutes. Now, move the ribs to the hot side of the grill and brush with your favorite barbecue sauce. Cook a few more minutes and turn ribs. Ribs are done when barbecue sauce starts to caramelize. Cut and serve.
Dry rub
2 tbsp packed brown sugar
1 1/2 tsp garlic powder
1 1/2 tsp chili powder
1 1/2 tsp paprika
1 1/2 tsp cumin
1 tsp cayenne pepper
1 tsp salt
1 tsp fresh ground pepper
Mix all ingredients together in a small bowl. Store in covered container at room temperature.
Served with Pepperwood Grove Syrah.
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BARBECUED PORK SPARE RIBS
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Category: Ribs
Prep Time: Cook Time: Total Time:
4-5 Lbs of Pork Spareribs (figure 1 lb. Per person)
Dry Rib Rub (store bought or homemade&homemade recipe follows)
Bottle of your favorite BBQ sauce
Heavy duty aluminum foil
Heat grill to 250-300 degrees (no higher). Use only one burner if possible. You'll want to put your ribs over the burner or burners that are NOT on. Indirect cooking.
Remove membrane from ribs if butcher hasn't already done so. Season ribs with your favorite dry rub. Once coated, place racks together and wrap in heavy duty aluminum foil. Refrigerate for at least 30 minutes, or up to overnight. When you are ready to grill, remove ribs from refrigerator and bring up to room temperature.
Place ribs on the grill on the side opposite of the burner that is on. Cook for 2-3 hours. Turn ribs every 30 minutes. Then, open aluminum foil and drain off grease. Remove ribs from aluminum foil and return to grill, the same side you had the ribs on for 2-3 hours. Cook another 30 minutes, turning ribs after 15 minutes. Now, move the ribs to the hot side of the grill and brush with your favorite barbecue sauce. Cook a few more minutes and turn ribs. Ribs are done when barbecue sauce starts to caramelize. Cut and serve.
Dry rub
2 tbsp packed brown sugar
1 1/2 tsp garlic powder
1 1/2 tsp chili powder
1 1/2 tsp paprika
1 1/2 tsp cumin
1 tsp cayenne pepper
1 tsp salt
1 tsp fresh ground pepper
Mix all ingredients together in a small bowl. Store in covered container at room temperature.
Served with Pepperwood Grove Syrah.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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