Sweet Heat Spare Ribs
Prep Time: 15 Min | Cook Time: 2 Hrs
- 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!
- 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.
- 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!)
- 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.
- 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.
- 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.
- Return the wrapped ribs to the smoker and continue cooking until they reach 200-202 degrees internal, or bones show little resistance.
- 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.
- 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!