Hickory Smoked Pork Spare Ribs
Sometimes a picture is worth a thousand words ... Take the above picture of succulent Hickory Smoked Pork Spare Ribs cooked to perfection!! I know a smoke ring doesn't alter the delicious taste of a spare rib but it sure provides a visual effect that screams "Eat Me" ... Ribs are one of the marquee pork dishes that are a favorite at backyard barbeques, family reunions or anyplace else that people gather over food. Here’s a little info on how to pick the right cut of ribs:
Spareribs (aka side ribs) are the long cuts from the belly behind the shoulder. Racks typically have 11-13 bones and have meat on top of and between the bones. While they have the least amount of meat, a lot of folks think they’re the tastiest
- St. Louis-Style Ribs
Like the spareribs, St. Louis-style ribs come from the belly but trimmed a bit further. No breastbone, cartilage or tips. The result is a rectangular rack of deliciousness. The Kansas City variety is very similar with even more bone removed
- Back Ribs
Also called loin ribs, baby back ribs or riblets, these tasty little guys are small and easy to hold. They tend to be a bit fattier than other styles but taste great when done right. Each slab is generally about 1-1/2 pounds and are very flavorful
- Country-Style Ribs
Country-style ribs are from the shoulder (or blade) end of the loin. With these, you’ll find the most meat per bone and the least amount of fat. You can eat with your fingers but they have enough meat to knife-and-fork them
Always make sure to remove the outer membrane. You can do this by scraping a corner of the membrane with the handle end of a soup spoon to get it started and pull the rest free from the ribs. I like to use a paper towel to hold the membrane.
Rub all sides of the spare ribs with roasted garlic extra virgin olive oil and season with a liberal amount of Jan's Original Dry Rub (page 168 of my cookbook, The Wood Pellet Smoker and Grill Cookbook) on both sides. Wrap the seasoned Pork Spare Ribs in plastic wrap and refrigerate overnight.
Preheat your wood pellet smoker grill to 180°F using Premium CookinPellets.com 100% Hickory hardwood pellets. I prefer to use my Green Mountain Grill WiFi Controlled Davy Crockett or my MAK 2 Star pellet smoker grill. Smoke the Pork Spare Ribs for an hour before bumping the pit temperature to 250°F. Smoke/cook the ribs for approximately 4 additional hours until the internal temperature of the ribs reach 200°F. Rest the ribs for 15 minutes loosely under a foil tent before serving. Served ribs with a side of rice and pinto beans. Bon Appétit
Pete, we cook our ribs much like yours. I like 225 for 5 hours or so. Great. Thanks for all your inspiration!