PURCHASE BY DECEMBER 10 FOR BEST CHANCE OF ARRIVAL BEFORE CHRISTMAS

Sweet Heat Spare Ribs

Prep Time: 15 Min | Cook Time: 2 Hrs

Ingredients

  • 1
    2 racks St. Louis spare Ribs
  • 2
    Char-Griller Sweet & Spicy Rub
  • 3
    1 Stick of Butter
  • 4
    1/2 Cup Brown Sugar
  • 5
    1/2 Cup of Honey
  • 6
    1/4 Cup of Hot Sauce
  • 7
    1 Cup of Hot BBQ Sauce
  • 8
    Equal Parts: Favorite Apple Juice & Cider Vinegar (For Spritzing)

Delicious Sweet Heat Spare Ribs are going to be the talk of the neighborhood after your next cookout!

Instructions

  1. Start by removing your ribs from the packaging and patting dry. Flip the ribs top side down so the bones are on top. Using a spoon or butter knife in one hand and a towel in the other, insert your tool between the back membrane and ribs and work to pull off all of the membrane.
  2. Use the hot sauce to lightly coat your ribs as a binder and then season with your favorite sweet heat rubs (or make your own!)
  3. Prepare your smoker for indirect cooking at 250 degrees. Put the ribs on the grate and toss in your favorite smoking wood. Let the ribs cook for 1-1.5 hours before checking in and giving a light spritz with the apple juice and cider vinegar mixture.
  4. Continue smoking the ribs at 250 and spritzing every 30-45 minutes until the ribs reach 165-degree internal temperature, or they have developed the bark you are looking for.
  5. Remove the ribs from the grill and place in a prepared foil pouch with pads of butter, extra rub, brown sugar, honey, and wrap tightly.
  6. Return the wrapped ribs to the smoker and continue cooking until they reach 200-202 degrees internal, or bones show little resistance.
  7. While the ribs are finishing up, warm your BBQ sauce in a small sauce pot and add an extra 2-3 Tbsp of cider vinegar to thin it out a little. Once the ribs are ready, use a mop or brush and glaze the ribs with the foil pack top open. Cook for an additional 20-30 minutes, or until glaze has set.
  8. Remove the ribs from the grill, slice between the bones and serve right on the cutting board! Sticky, sweet heat goodness for the friends and/or family, Enjoy!

 


Author: MG Sheary
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