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My review
Slow Smoked Pork Spareribs
16
Charles B. Simpson
"Pork spareribs are rubbed with a sweet and spicy dry rub, slowly smoked over red wine and fruits, then finished on the grill with a sticky barbeque sauce."
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Ingredients
8 h 55 m servings 878Original recipe yields 16 servings (16 pounds)
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Directions
{{model.addEditText}} Print- Combine the salt, brown sugar, paprika, black pepper, garlic powder, onion powder, cayenne pepper, and celery seed in a bowl; set aside. Remove all heavy fat from the ribs, then remove and discard the membrane covering the rib side. Cut the slabs into 3 to 4 bone portions, cutting evenly between the ribs to leave some meat on each portion.
- Rub the spice mixture into the rib portions front and back until all of the spice mixture has been used. Place the ribs into a resealable plastic bag, and refrigerate 4 hours to overnight. Letting the ribs sit overnight will give them the best flavor.
- When ready to cook, fill the water pan of your smoker with the apple, orange, lemon, lime, onion, red wine, and water. If you do not have a water pan, place the ingredients into a metal bowl, and set the bowl on the drip tray, above the heat source. Smoke with the wood chips of your choice at 250 to 300 degrees F (120 to 150 degrees C) until the ribs are no longer pink, and the meat easily pulls from the bone, 4 to 6 hours or more depending on the smoker and temperature. Change the wood chips according to manufacturer's directions.
- Preheat an outdoor grill for medium-low heat, and lightly oil grate. Stir together the soy sauce, lime juice, and ketchup in a bowl to make the barbeque sauce; set aside.
- After the ribs are fully cooked, remove them from the smoker, and brush them with the barbeque sauce. Cook on the preheated grill, brushing occasionally with the sauce, until the sauce has become sticky and infused into the ribs, 15 to 20 minutes.
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Reviews
Read all reviews 99 Ratings
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Most helpful positive review
8/6/2009
After reading the review by jho I feel that the directions to this recipe need to be reviewed. This recipe does not call for specific type of wood chip as every person has already decided on wh...
Most helpful critical review
9/22/2009
We were not impressed. We followed the recipe to the letter. We found the rub lacking flavor, the fruits and wine did nothing as far as we could tell and we straight up didn't like the sauce.
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8/6/2009
After reading the review by jho I feel that the directions to this recipe need to be reviewed. This recipe does not call for specific type of wood chip as every person has already decided on wh...
3/2/2009
This was the first time I'd ever attempted smoked pork spareribs. I followed this recipe precisely and the result was unanimous acclaim from all of my dinner guests that these were the absolute ...
12/11/2009
Your getting closer to the real thing. I do Comp. Smoking style in my smoker and you need to try to keep temp at 225 to 275. I use a remote thermometer and keep my smoker temp at 230 . Over 275...
11/20/2008
Excellent- This came out well without all the time vested into it- I'm sure it would be amazing with the smoker. But, I don't have a smoker so I dry-rubbed the meat (which was, incidentally, mos...
9/22/2009
We were not impressed. We followed the recipe to the letter. We found the rub lacking flavor, the fruits and wine did nothing as far as we could tell and we straight up didn't like the sauce.
5/26/2009
I'm still trying to figure out what I did with this recipe that ruined 12lbs of ribs. I think any one of the methods would have worked, but everything was too much. The rub drowned out the wond...
5/8/2011
I give this recipe three because of the changes after the changes it's a five. First I believe the amounts are way too much for the amount of ribs. I found it best to combine all the dry ingredi...
9/2/2016
I like the recipe. I only made 4-lbs as a test and didn't get any last minute guests, so had a little problem with pepper portions. I used my Brinkmann smoke-n-grill for the first time and use...