Ribs have been a favorite of mine since childhood. I watched my dad carefully cook the ribs “low and slow”. I fell in love with ribs at a young age. Since that time I have graduated from a gas grill, to a barrel smoker, and eventually to my hand built gravity fed charcoal cabinet smoker.
While this recipe suggests using a smoker, the most important part of cooking ribs is good temperature control. If you don’t have a smoker, you can make these on a Weber Kettle or in a gas grill (with wood chips for smoke). You can even use your kitchen oven. While you won’t get that great smoke, but cooking at the right temperature ensures the “lip-smacking goodness” of a great pork spare rib.
Your target temperature for cooking ribs should be 225° - 250°F.
Makes about 12 servings. If you have a big smoker, scale this recipe up.
Note: It is very important to remove the sliver skin on the back side of the ribs. First, you don’t want to chew on that skin. It isn’t pleasant and it gets caught in your teeth. Second, removing this skin will allow the rub flavor and smoke to move more easily into the meat. Lastly, if you do not remove the skin, the ribs will curl. If you don’t know how to remove, watch this video:
Large non-reactive container
Large, heavy duty aluminum foil
Optional: Vacuum Sealer with bags: large enough for the cooked racks of ribs.
This recipe is a three day process, but it is worth it. If you use a vacuum sealer after smoking, the ribs will travel well to your next cookout.
Two Days before Serving
One Day before Serving
The day of the feast