|Independence Day Ribs||
Cook time: 5 hours
Total time: 5 hours
This recipe calls for St. Louis Style spare ribs, but Baby-backs could be substituted. A combination of a flavorful rub, low and slow cooking and a slathering sauce makes for some fine tasting pork ribs. Serve with some sweet corn and Red Bliss Potato Salad to celebrate Independence Day or for any Cook out!
- 1 (4 lb) Slab pork Spare Rib
- 2 Tbsp Prepared Yellow Mustard
- 2 Cup Applewood Chips (Water Soaked for 1 hour)
- Â½ Cup Apple Juice
- 1 Batch Independence Day Dry Rib Rub
- 1 Batch Independence Rib Slather
- Trim the ribs removing the skirt meat from the backside of the slab and the riblets. (The small bones not attached to the rib bones). Remove the silverskin from the back of the ribs.
- Lightly coat the meaty portion of the ribs with yellow mustard and sprinkle both sides with a couple of tablespoons of the rub. Wrap the ribs with food film and refrigerate for at least 2 hours or up to 8 hours.
- Fill a chimney starter with about 6 pounds of lump charcoal and light. When the coals are ready, pour them into the cooker and add another chimney full of unlit coals. Stabilize the Temperature at 225 degrees F. (I use either BBQ Guru Competitor or Stoker power draft controller to maintain the temperature, but careful adjustment of the lower Grill Dome damper can achieve the same results. )
- Add the Apple wood chips to the coals and place the ribs, bone side down, on the cooking rack. Close the cover and smoke the ribs for 1 Â½ hours; flip them over and cook another 1 Â½ hours. After 3 hours of smoking, wrap the ribs in heavy duty foil and add the apple juice. Tightly seal the ribs and continue cooking at 225 degrees F. another 2 hours.
- After 2 hours, carefully remove the ribs from the foil and continue cooking until tender, about another hour. (If desired, the ribs could be brushed with Rib Slather during the last 30 minutes of cooking. My preference is to serve the ribs dry with the sauce on the side). Sprinkle the ribs with some of the rub and transfer the ribs to a cutting board. Cut the ribs into individual pieces.
- Served with warmed Rib Slather, sweet corn, and Red Bliss Potato Salad or Cole Slaw.
- Serves: 2
Recipe Submitted by: Mike Stines
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