980 Full Slab Saucy Spare Pork Ribs

I love my ribs saucy and changed up the way I wrap the ribs to get them even saucer. Instead of wrapping in foil sheets, I used a foil pan with a foil sheet cover. This helped keep the sauce and seasonings in, gave me room for more flavor and it was also convenient handling it in the foil pan.

Instructions

1. 01

   Rinsed and cleaned ribs

2.  

   Ingredients

   • 1 slab Pork spare ribs

3.  

4. 02

   Removed the membrane: used a paper towel

5.  

   

6. 03

   Lathered both sides of ribs with mustard for the binder

7.  

   Ingredients

   • Mustard as binder, to taste

8.  

9. 04

   Seasoned both sides of the ribs with my Louisiana Red Dirt Rub & Houston Salt n’ Pepper blend

10.  

    Ingredients

    • Houston Salt n' Pepper Blend, to taste
    • Louisiana Red Dirt Rub, to taste

11.  

    

12. 05

    Fired up my 980 Gravity Fed Grill to 350°F with lump charcoal and pecan smoking wood

13.  

14. 06

    Spritzed the ribs & tips every 30 minutes with apple juice.

15.  

    Ingredients

    • 2 cups Apple juice

16.  

17. 07

    Cooked the ribs for two hours and then wrapped in the foil pan: butter, brown sugar, BBQ sauce, apple juice, my Louisiana Red Dirt Rub & Houston Salt n’ Pepper blend

18.  

    Ingredients

    • 1 stick Butter
    • 1/2 cup Brown sugar
    • 2 cups Apple juice
    • Houston Salt n' Pepper Blend, to taste
    • Louisiana Red Dirt Rub, to taste
    • BBQ sauce, to taste

19.  

    

20. 08

    Cooked in foil for 60 minutes and removed the foil cover from the pan

21.  

22. 09

    Sauced & drizzled the ribs with my house blend BBQ sauce the last 15 minutes.

23.  

24. 10

    Pulled some bones then sliced the ribs

25.  

26. 11

    Placed the Ribs back in the foil pan In the juices & kept warm in the 980

27.  

    

28. 12

    Rested, sliced & smashed the ribs & tips!

29.  

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