First pork spare ribs

meathead27 · 09-19-2013, 08:16 PM

I went out and bought my first 3 racks of fresh pork spare ribs to smoke on saturday. I was looking for some advice or any recipes people want to share. I have smoked ribs multiple times but it was the cheating way (pre-flavored) and I want to take it to the next level. Any advice would be greatly appreciated. I will post pictures of my process starting tomorrow night.

Happy Hapgood · 09-19-2013, 08:20 PM

My .02 is make is to make sure they are done. Look for a good pullback on the bones and make sure they pass the bend test. Don't over salt and don't add too much smoke.

Good Luck!

IamMadMan · 09-19-2013, 08:43 PM

Use a rub... Apply the rub and refrigerate about 4 hours before putting into the smoker.

Below is a suggestion for a basic homemade rub....

======================

3/4 cup brown sugar
1/4 cup paprika
1/4 cup kosher salt
2 tbsp. granulated onion powder
2 tbsp. granulated garlic powder
2 tbsp. ground oregano
2 tbsp. coarse ground black pepper
1 tbsp. ground white pepper
1 tbsp. chili powder
1 tbsp. ground mustard

Other items to add for flavor / heat

1 tsp. cayenne (adjust to your liking, you may add more)
1 tsp. cumin
1 tsp. ancho or chipolte powder
1 tsp. ground celery seed

Combine all ingredients and mix thoroughly.

======================

Chris Lilly's Six-Time World Championship Pork Shoulder Rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 Tablespoon chili powder
1 teaspoon oregano
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper

Combine all ingredients and mix thoroughly.

Don't forget to rest the ribs before serving...

charrederhead · 09-19-2013, 08:47 PM

What kind of cooker/fuel will you be using?

jeffturnerjr · 09-19-2013, 09:28 PM

What type of smoker will you be cooking with?

sliding_billy · 09-20-2013, 03:22 AM

Yeah, going to need more info about the cook.

Diesel Dave · 09-20-2013, 04:42 AM

+1 on the advise by Toast
And +1 on Chris Lilys rub, also as IamMadMan said let the rub sit on the ribs a while before smoking

Good luck looking forward to the pics

meathead27 · 09-20-2013, 08:39 AM

I will be cooking on the Char-broil offset smoker, I guess starting with char-coal to get it going then fueling with wood chunks of hickory the rest of the time.

57borntorun · 09-20-2013, 09:22 AM

Along with the normal rub ingredients(minus sugar which I blend to order depending on application) I grind anise, fennel, star anise, coriander, allspice, a couple of clove pods and smoked paprika for my universal rub mix.It works for me in roasting, blackening and anywhere a rub is called for.I was able to get the recipe from Paul Prudhomme`s Sous chef back in the early 80`s when I was a young cook.Like anything in cooking adjustments have to be made depending on the quality and age of the seeds and spices.

09-19-2013, 08:16 PM	#1
meathead27 Found some matches. Join Date: 08-25-13 Location: winchester	First pork spare ribs I went out and bought my first 3 racks of fresh pork spare ribs to smoke on saturday. I was looking for some advice or any recipes people want to share. I have smoked ribs multiple times but it was the cheating way (pre-flavored) and I want to take it to the next level. Any advice would be greatly appreciated. I will post pictures of my process starting tomorrow night.

09-19-2013, 08:20 PM	#2
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	My .02 is make is to make sure they are done. Look for a good pullback on the bones and make sure they pass the bend test. Don't over salt and don't add too much smoke. Good Luck! __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

09-19-2013, 08:47 PM	#4
charrederhead Babbling Farker Join Date: 06-29-12 Location: Litchfield County, CT Name/Nickname : Pete	What kind of cooker/fuel will you be using? __________________ hopelessly, helplessly, happily addicted to a shipload of Webers

09-19-2013, 09:28 PM	#5
jeffturnerjr is One Chatty Farker Join Date: 08-20-13 Location: Odessa, TX	What type of smoker will you be cooking with? __________________ Husband, Father & Pastor. Offset Cooker made by Muscrat, Weber Kettle, El Cheapo Brinkman

09-20-2013, 04:42 AM	#7
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	+1 on the advise by Toast And +1 on Chris Lilys rub, also as IamMadMan said let the rub sit on the ribs a while before smoking Good luck looking forward to the pics __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

09-19-2013, 08:43 PM	#3
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Use a rub... Apply the rub and refrigerate about 4 hours before putting into the smoker. Below is a suggestion for a basic homemade rub.... ====================== 3/4 cup brown sugar 1/4 cup paprika 1/4 cup kosher salt 2 tbsp. granulated onion powder 2 tbsp. granulated garlic powder 2 tbsp. ground oregano 2 tbsp. coarse ground black pepper 1 tbsp. ground white pepper 1 tbsp. chili powder 1 tbsp. ground mustard Other items to add for flavor / heat 1 tsp. cayenne (adjust to your liking, you may add more) 1 tsp. cumin 1 tsp. ancho or chipolte powder 1 tsp. ground celery seed Combine all ingredients and mix thoroughly. ====================== Chris Lilly's Six-Time World Championship Pork Shoulder Rub 1/4 cup dark brown sugar 1/2 cup white sugar 1/2 cup paprika 1/3 cup garlic salt 1/3 cup kosher salt 1 Tablespoon chili powder 1 teaspoon oregano 1 teaspoon cayenne pepper 1 teaspoon ground cumin 1 teaspoon black pepper Combine all ingredients and mix thoroughly. Don't forget to rest the ribs before serving...

09-20-2013, 03:22 AM	#6
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Yeah, going to need more info about the cook.

09-20-2013, 08:39 AM	#8
meathead27 Found some matches. Join Date: 08-25-13 Location: winchester	I will be cooking on the Char-broil offset smoker, I guess starting with char-coal to get it going then fueling with wood chunks of hickory the rest of the time.

09-20-2013, 09:22 AM	#9
57borntorun Full Fledged Farker Join Date: 09-16-13 Location: Palm City, Florida	Along with the normal rub ingredients(minus sugar which I blend to order depending on application) I grind anise, fennel, star anise, coriander, allspice, a couple of clove pods and smoked paprika for my universal rub mix.It works for me in roasting, blackening and anywhere a rub is called for.I was able to get the recipe from Paul Prudhomme`s Sous chef back in the early 80`s when I was a young cook.Like anything in cooking adjustments have to be made depending on the quality and age of the seeds and spices. __________________ A WATCHED POT WILL EVENTUALLY BOIL BUT AN UNMANNED GRILL WILL BURN YOUR FOOD!