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BBQ Ribs

Spare ribs smoked with white oak after a heavy salt-and-pepper coating, misted with apple cider vinegar and finished wrapped in a vinegar-and-molasses BBQ sauce.

porkribsbbqsmoked
Illustration of BBQ Ribs
Illustration

Ingredients

  • spare ribs, keep the fat on
  • salt
  • coarse black pepper
  • apple cider vinegar, in a spray bottle
  • vinegar based BBQ sauce
  • molasses based BBQ sauce

Steps

1Season the ribs

  1. Coat the front and back of the ribs with salt.
  2. Coat the front and back of the ribs with very heavy coarse black pepper, using a 50-50 mix of salt and pepper by weight.

2Smoke the ribs

  1. Place the ribs directly on the rack, bone side down, with no foil to start.
  2. Smoke with white oak at 275 degrees for about 4-5 hours.
  3. Mist the ribs every 30-60 minutes with apple cider vinegar, but only if needed, if they start getting dry. Don't let them go dry: white spots mean they've gotten too dry.

3Wrap the ribs in sauce

  1. After about 4 hours, lay out foil.
  2. Make a puddle of sauce on the foil with a 50-50 mix of vinegar based BBQ sauce and molasses based BBQ sauce.
  3. Place the ribs meat side down in the puddle of sauce.
  4. Coat the bone side with more of the 50-50 sauce mixture.
  5. Wrap the ribs in the foil.
  6. Cook for another 1-2 hours.

4Finish and serve

  1. The ribs are ready when you can lift up half of the rib and it feels like it may come apart, but don't let it.
  2. Remove the ribs from the heat.
  3. Let the ribs sit for 15 minutes or so.
  4. Tear the ribs apart.