Texas Spareribs

Description

These Texas-style spare ribs are known for their smoky, rich flavor and fork-tender texture. The simple salt and pepper rub lets the taste of the beef and smoke shine, while a tangy barbecue sauce adds a final layer of deliciousness

Ingredients

Seasoning:

2 Tbsp coarse black pepper
1 Tbsp Morton's kosher salt

Ribs:

1 rack spareribs
3/4 cup Aaron Franklin's Rib Sauce
apple cider vinegar (as needed, in a spray bottle)

Instructions

Seasoning:

1
Mix together and set aside

Ribs:

2
Trim rib, removing breastbone and any small ends and pieces around the edges that will dry out and possibly burn.
3
Cut off the flap on the back of the rack. Remove the membrane (optional)
4
Season evenly with salt/pepper rub. Use just enough seasoning to put a light even coat over both sides
5
Preheat the smoker with your favorite wood (Post Oak is classic!) at 275°F.
6
After 20 minutes and when the smoker is at temp, add the rack and leave undisturbed for 2 hours.
7
Spray with apple cider vinegar and temp the rack. (You are looking for a temp of 160°F.+)
8
If at temp, layout either double layers (or one sheet of heavy duty) aluminum foil, spray with apple cider vinegar and about 1/4 cup of BBQ sauce and lay the rack, (meat side down) on it.
9
Add another spray of vinegar and 1/4 cup of BBQ sauce then close up the foil and return to the smoker, meat side down
10
Wait 45 minutes and then open the foil and temp the rack. You want between 197-203°F. If not ready, close up the foil and temp again in 15 minutes.
11
If you are at temp, flip and brush with BBQ sauce, leave the rack open and exposed so the sauce can set for 10 minutes
12
Remove and allow to rest for about 10 minutes. Slice and serve with extra sauce

Note

**You will NOT use all the seasoning. Over seasoning the rack will result in a salty rib. Store in an airtight container for your next rack of ribs

Read it online: https://brinnerbites.com/recipe/texas-spareribs/