Larrys Smoked Bbq Spare Ribs Food

LARRY'S SMOKED BBQ SPARE RIBS

Steps:

• Prepare an indirect fire with charcoal in a smoker or grill, according to manufacturer's instructions. Once the coals get going, add wood chips. Maintain a temperature of 230 to 260 degrees F (110 to 127 degrees F).
• Meanwhile, mix paprika, brown sugar, garlic powder, salt, and pepper together in a bowl until well combined. Spread rub all over ribs, making sure not to miss any spots.
• Place ribs on the preheated smoker or grill on the opposite side of the fire. Cover and smoke ribs, adding wood chips as needed to maintain temperature, until rub has set and looks dry, 1 to 2 hours. Baste with apple juice and continue to cook, basting every 30 minutes, for 2 1/2 to 3 1/2 hours more.
• Brush BBQ sauce on both sides of the ribs, and cook for 15 minutes. Brush again, and cook until meat pulls away easily from the bone, 10 to 15 minutes longer. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BARBECUED SPARERIBS

Steps:

• In a Dutch oven, place ribs and onion; sprinkle with salt and pepper. Add enough water to cover ribs; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender; drain. , Meanwhile, in a small saucepan, combine sauce ingredients. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. , Arrange ribs on a rack in a broiler pan. Brush with sauce. Broil 5 in. from the heat for 5 minutes on each side, brushing frequently with sauce.

NOT YOUR EVERY DAY SMOKED PORK SPARE RIBS

Steps:

• In a medium bowl, mix together the brown sugar, chili powder, paprika, black pepper, 2 tablespoons garlic powder, 2 teaspoons onion powder, kosher salt, cumin, cinnamon, jalapeno seasoning, and cayenne pepper. Rub generously onto the pork spareribs. Cover, and refrigerate for at least 4 hours, or overnight.
• Prepare an outdoor grill for indirect heat, or preheat a smoker to 250 degrees F (120 degrees C). Soak wood chips (apple or cherry are our favorites).
• While the grill heats up, prepare the mop sauce. In a medium bowl, stir together the apple cider, apple cider vinegar, 1 tablespoon onion powder, 1 tablespoon garlic powder, lemon juice, jalapeno, hot pepper sauce, salt and pepper.
• When the coals are gray and ashed over, place 2 handfuls of soaked woodchips directly on them. Place the ribs on the grill grate bone-side down. Cover, and cook for 3 1/2 to 4 hours. Add more coals as needed. Baste with the mop sauce, and throw handfuls of soaked woodchips onto the coals every hour. Keep the temperature of the grill or smoker from going below 225 degrees F (110 degrees C). Ribs are done when the rub has created a wonderful crispy blackened 'bark', and the meat has pulled away from the bone. Discard any leftover mop sauce.

SMOKED SPARERIBS

Steps:

• Brine: In a 1-gallon container, combine water, salt, and sugar. Seal and shake to dissolve salt and sugar, about 30 seconds. Lay ribs in large container; add the brine, making sure the ribs are fully submerged. Cover and refrigerate 15-24 hours, optimally 20 hours.
• Smoke ribs: Light smoker and heat on 250 degrees F. (For smokier ribs with a pronounced internal "smoke ring," Pitmaster Jones suggest adding wood chips on top of the charcoal during the first hour of cooking.) Remove brined ribs and place on a flat surface. Par dry with paper towels on both sides. Sprinkle BBQ Spice Rub all over ribs on both sides; use your hands to work the rub in, making sure all of the ribs are covered.
• Place ribs bone-side down onto the grill. Cover and cook undisturbed for 3-3 1/2 hours. Check smoker temperature hourly; add charcoal and use vents as needed to maintain a temperature of 250 degrees F through the duration of cooking.
• Stack 2 large sheets of aluminum foil on a flat work surface. After 3-3 1/3 hours, remove ribs from smoker and place on foil, bone-side down. Spread a small amount of Sweet BBQ Pit Sauce evenly over the meat. Wrap and place back in the grill, bone-side down, 30 minutes.
• Remove ribs from smoker and remove foil. Place back on smoker grates and cook another 10-15 minutes. Remove, cut into individual ribs, and serve.
• BBQ Spice Rub: In a bowl, combine all the ingredients. Mix well to break up any lumps. (Optional: Use a food processor.) Makes about 4 cups. It will keep in a covered container at room temperature for several months. Before each use, stir the rub or shake well to re-distribute all the ingredients evenly.
• Sweet BBQ Pit Sauce, part 1: In a saucepan, combine the dry ingredients and mix well to break up any lumps. Add ketchup, melted butter, water, vinegar, and Worcestershire sauce. Bring sauce to a simmer over low heat. Continue to simmer, stirring the entire time until the sauce has reduced and thickened, about 15 minutes. (Keeping the heat low helps prevent the butter from separating and the sugar from burning.)
• Sweet BBQ Pit Sauce, part 2: Sauce is done when it thinly coats a spoon and has reduced by about ⅓. Cool to room temperature, stirring occasionally so it doesn't stick to the bottom. Makes about 3 cups of Sweet BBQ Pit Sauce. Store in a covered container in the refrigerator. (It will keep for months, thanks to the vinegar.)

BBQ SMOKER PORK RIBS RECIPE BY TASTY

Steps:

• Using a charcoal chimney or lighter fluid, light 6-8 pieces of lump charcoal and let them come to a full burn. Add to your firebox and preheat the smoker to roughly 225°F (105°C), adding charcoal to the fire as necessary.
• Add the ginger, cayenne, garlic powder, paprika, minced garlic, onion powder, black pepper, and mustard powder in a medium bowl and mix thoroughly.
• Place ribs on a large sheet of aluminum foil and coat liberally with spice rub on all sides.
• Place a metal pan filled with water at the end of the smoker's cooking chamber closest to the firebox. Place ribs directly on the grate of your cooking chamber and close the smoker. Open the vents at both ends of the smoker.
• Add a chunk or two of smoking wood to the firebox each half hour to create a stream of thin but visible smoke that is somewhat blue in appearance. Too much wood may result in thick, gray smoke. If this happens, open the smoker and clear the smoke out, waiting to close it until you're able to achieve manageable smoke again.
• Maintain the heat by adding additional charcoal as necessary.
• Smoke ribs for 3-5 hours, spraying each hour with water to keep the surface from drying out.
• Cook time will vary based on the size and type of rib (baby backs will cook faster than spareribs). Use a meat thermometer to gauge doneness.
• At 170°F (75°C), remove the ribs from the smoker and place onto a large sheet of aluminum foil. If using barbecue sauce, apply now with a basting brush. Wrap the aluminum foil up to enclose the ribs, and place them back in your smoker for an additional 30 minutes.
• Let meat rest at least 15 minutes off the heat before slicing. Serve with remaining barbecue sauce and preferred sides.
• Enjoy!

SMOKED RIBS ON THE GRILL

Steps:

• Combine marinade ingredients and pour over ribs in a non-reactive dish, cover and place in the refrigerator for three hours or over night.
• Wood chips for smoke, oak, hickory, cherry, apple or mesquite, about three cups, soak in water for at least one hour.
• Make three pouches of soaked chips in tin foil, poke small holes with a fork into both sides of pouches, place one pouch on one side of grill with grate removed and heat on high until smoke starts, place ribs on grill over unlit side, lower heat to about 300 degrees, close lid. Allow ribs to smoke for 3 hours changing smoke pouch each hour.
• After 3 hours of cooking, check to see if any racks are ready to come off the grill. They are done when the meat has shrunk back from most of the bones by 1/4 inch or more. When you lift a rack by picking it up from one end with tongs, the rack should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue to cook the ribs. The total cooking time could be anywhere from 3 to 4 1/2 hours.
• Remove and tent loosely with foil. Allow ribs to rest for 10 minutes.
• Ribs can also be cooked in smoker at 225 degrees for about 4-6 hours.

LARRY'S SMOKED BBQ SPARE RIBS

Steps:

• Prepare an indirect fire with charcoal in a smoker or grill, according to manufacturer's instructions. Once the coals get going, add wood chips. Maintain a temperature of 230 to 260 degrees F (110 to 127 degrees F).
• Meanwhile, mix paprika, brown sugar, garlic powder, salt, and pepper together in a bowl until well combined. Spread rub all over ribs, making sure not to miss any spots.
• Place ribs on the preheated smoker or grill on the opposite side of the fire. Cover and smoke ribs, adding wood chips as needed to maintain temperature, until rub has set and looks dry, 1 to 2 hours. Baste with apple juice and continue to cook, basting every 30 minutes, for 2 1/2 to 3 1/2 hours more.
• Brush BBQ sauce on both sides of the ribs, and cook for 15 minutes. Brush again, and cook until meat pulls away easily from the bone, 10 to 15 minutes longer. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).