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Slow Smoked Pork Spareribs

Slow Smoked Pork Spareribs

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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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Nutrition

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  • Calories:
  • 878 kcal
  • 44%
  • Fat:
  • 60.5 g
  • 93%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 59 g
  • 118%
  • Cholesterol:
  • 240 mg
  • 80%
  • Sodium:
  • 1924 mg
  • 77%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Charles B. Simpson
25
8/17/2009

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 what they like, I developed this recipe using hickory and apple chips, but I've also used whatever I had on hand, just make sure that the chips are well soaked. The barbecue sauce portion is meant to be used if desired and adds a subtle taste that should not override the smoked flavor of the smoking process. The sauce should only be used on the ribs after the ribs go through the slow smoked process and should be done on a regular grill over indirect heat, you want the sauce to be very sticky. You may also use the sauce as a side on the table instead of cooking the sauce on the ribs. Some of my guests over the years prefer the ribs without the sauce. When using the rub you may adjust the amount you rub onto the ribs. There should be some leftover rub when you are finished applying the rub to the ribs. This recipe was never meant to be used directly on a grill. Direct grilling has a tendency to dry out the meat. This recipe was developed using a Brinkman Slow cooker using charcoal I have used a Brinkman gas slow cooker as the heat can be better controlled. I am now using a BBQ Grillware slow smoker when cooking these ribs. The main secret to moist great tasting ribs is slow cooking at a temperature of 225 to 250 degrees. The water/wine in pan helps keep a moist environment.

steveglo
24
3/3/2009

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 best ribs they'd ever had! There was one minor change, since we were unable to start dinner on time. I took the ribs off the grill and put them into a Pyrex baking dish, covering them tightly in aluminum foil. I then wrapped this in a triple layer of beach towels until we were ready to serve 30 minutes later. Not only were they still warm, but incredibly juicy as well. I plan to do it this way next time.

DougsRubs"Doug"
15
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 and it cooks too fast, need 3 hours of wood chipds added every 30 min . after 3 hours smoke has penetrated into meat as far as it can and you just need to slowly bring the internal temp of meat up to 240 adding sauce only for last 30 to 60 minuets as you don't want the sugars in the BBQ sauce to burn.