BBQ Spare Ribs

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This is less of a recipe as much as a technique. I used this on meaty pork spare ribs, but it should work on baby back ribs, too.

  • Remove the membrane from the ribs. This is the single most important step to making great ribs. Here's an illustration of how to easily remove the membrane.
  • Coat the ribs with a good dry rub. I recommend Dave Novak's All-Purpose_BBQ_Rub.
  • Wrap the ribs in plastic and let them sit for at least an hour. Overnight is better. Bring your ribs to room temperature before cooking.
  • Heat your grill to 250-300 degrees.
  • I use a [rib stand], but you don't necessarily need one. I put foil underneath the stand to ensure that the heat is indirect. The rub has a lot of sugar in it and between the sugar and the fat on the ribs, the likelihood of flame-ups or burning is high. The foil helps. A lot.
  • Place the ribs on the grill and cook for about 1 1/2 -2 hours. I typically check on the meat every 30-45 minutes. After 90-120 minutes, sauce the ribs. Use your favorite sauce. The one I use is my own concoction:
Equal parts Williamson Brothers BBQ Sauce and Sweet Baby Ray’s Honey Chipotle BBQ Sauce
[Sriracha] pepper sauce. How much? Some. Be careful. This will make your sauce HOT.
A dab of brown mustard. I use Gulden's.

This sauce can be quite hot, but the ribs stand up really well to the heat and the spiciness moderates with cooking.

  • Cook the ribs for another 30-45 minutes to let the sauce set.
  • Wrap the ribs in heavy-duty foil and leave on the grill for another 2-3 hours.

The ribs should fall off the bones.