If you eat pork and aren’t one of those people who don’t like bones in your food then you have to love spare ribs. When cooked to perfection these morsels of magnificence are hard to beat. I’ve had them baked in the oven, boiled and finished in the oven, braised then fried, some mad person even gave them to me cooked in the slow cooker but nothing beats them cooked for a long time at a low temp, with more than a hint of smoke (there’s probably a better way of saying that).

My cooking apparatus of choice is the Kamado Joe ceramic egg, mainly because it was the first one I tried and it was so bloody good, I thought “why change?”. I’m sure whatever your smoker of choice this recipe will be easy to follow.

I call these Milly’s Spare Ribs because the daughter loves them. She has just recently had a birthday party and one of the reasons I was allowed to be seen at the party was to cook the ribs that she adores. Nothing feeds hungry teenagers better than tasty juicy pork on it’s very own stick (apart from the vegetarians, but that’s another recipe altogether).

I hope you enjoy these as much as the young man who almost ate an entire rack by himself at the party.

DomesticEngineer

Milly’s Spares Ribs

5 from 1 vote

Tasty and moreish, a crowd favourite at any gathering. Cooked in a Kamado

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Prep Time 20 minutes mins

Cook Time 5 hours hrs

Fire Prep Time 2 hours hrs

Total Time 7 hours hrs 20 minutes mins

Servings: 6

Course: dinner, Lunch, Main Course, Snack

Cuisine: American

Calories: 314

Ingredients Equipment Method Nutrition

Ingredients

 

MetricUS Customary

 

1x2x3x?

• As many racks of spare ribs as you like (I use Wichita St Louis style ribs)

Rub

• ½ cup light brown sugar
• 2 tbsp smoked paprika
• 2 tbsp kosher salt
• 1 tbsp chili powder (you choose the heat rating)
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 tsp mustard powder
• 2 tsp ground cumin
• 2 tsp ground pepper

BBQ Sauce

• ½ cup Ketchup
• ½ cup sweet chili sauce
• ⅓ cup apple cider vinegar
• ¼ cup light brown sugar
• 3 tbsp soy sauce
• 2 tbsp worcestershire sauce
• 2 garlic cloves (minced)
• 2 tsp chili flakes

Equipment

• BBQ/Smoker with the desired fuel and smoke components

Method

 

1. Mix all of the rub ingredients together in a food processor with a blade, make sure there are no lumps
2. Using a small sharp knife, find the end edge of the membrane on the back of the ribs, loosen it and grab the edge with a kitchen towel and pull. repeat until the membrane is removed.
3. At least two hours before set up your smoker for a six hour cook and light. Once the fire has died down adjust temp to 110℃/230℉
   
4. If using woodchips, soak them in a bowl of water for at least an hour prior to cooking
   
5. Coat the ribs with the rub about an hour prior to commencing the cook.
   
6. When temp is stable, drain wood chips and throw on the fire
   
7. Set up for indirect heat and start cooking the ribs, I highly recommend a rib rack if you are looking to feed a large number of individuals
   
8. Combine the ingredients for the BBQ sauce in a medium sized saucepan and bring to the boil, turn the heat down and simmer for 10 minutes and then leave to cool. Then pour into a blender or use a stick blender and blend until smooth.
9. After 3 ½ hours, remove the ribs and wrap them in tin/aluminum foil and place back in the smoker for another 1½ hours
10. Remove the ribs unwrap them and paint with the BBQ sauce, put them back in the smoker for at least 30 minutes, but it's now up to you to gauge when they are ready to eat.
    
11. Once at your desired doneness, remove form the smoker, slice down the centre of each bone and paint with the BBQ sauce again and serve.
    

Nutrition

Calories: 314kcalCarbohydrates: 50gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 30mgSodium: 3372mgPotassium: 404mgFiber: 2gSugar: 42gVitamin A: 1862IUVitamin C: 2mgCalcium: 70mgIron: 3mg

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