I can never seem to find my recipes when I am looking for them, so I’m gonna post this one and others here on my blog. Please ignore any BBQ blasphemy, I just like to cook what my family likes to eat (sweet BBQ, on sale Ribs) with what I have available to me (a propane grill). Since this isn’t a food blog or a recipe site, there’s no story: dry rub (night before) + grill instructions (5-6 hours) + plus sauce instructions (half-hour).
- 0.25 Cup brown brown sugar
- 1 Tbsp paprika
- 1 Tbsp Spanish paprika
- 1 Tbsp salt
- 1 Tbsp celery salt
- 1 Tbsp garlic powder
- 2 tsp onion powder
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp black pepper
- 0.5 tsp dry mustard
- 0.5 tsp dried sage
- optional: 0.25 tsp cayenne pepper
(give yourself about an hour to prep, and overnight to set)
- Pat your 5-6 pounds of thawed pork spare ribs dry with a paper towel.
- Combine dry ingredients.
- Sprinkle and pat all over the ribs (I recommend doing this part on a large baking sheet).
- Wrap the ribs in plastic wrap and refrigerate overnight.
- 1.5 Cup ketchup
- 0.25 Cup honey
- 0.25 Cup brown sugar
- 2 Tbsp maple syrup
- (optional, replace the honey, brown sugar, and maple syrup with a 0.5 Cup of molasses. I just didn’t have any handy, and this is fine replacement for me)
- 0.25 Cup white vinegar
- 1 tsp cumin
- 0.5 tsp paprika
- 0.5 tsp cinnamon
- 0.25 tsp ginger
- 0.25 tsp granulated sugar
- 0.25 tsp onion powder
- 0.25 tsp garlic powder
- 0.25 tsp cornstarch
- 0.25 tsp salt
- 0.25 tsp ground clove
- 0.25 nutmeg
- 0.25 tsp chili powder
- 0.25 black pepper
- optional: 0.25 tsp cayenne pepper and a splash of your favorite hot sauce to get some heat
- (There’s a lot of ingredients here to hide the fact I don’t have curry powder, seasoned salt, and all spice handy)
(give yourself 15-20 minutes to get the sauce done)
- Put all the ingredients in a sauce pan.
- Bring it up to a boil over medium.
- Summer on low for for 5 minutes.
- Set aside 0.5 Cup in a separate bowl for brushing onto the ribs (if it’s gonna be a few hours, it refrigerates well).
- You’ll have extra, so keep that refrigerated too until serving time.
(give yourself about an hour to get your grill set up and going, and up to 6 hours to cook the ribs)
- Soak wood chips for about 20 minutes in water.
- Drain wood chips and place in wood chip smoker box on grill.
- Blast grill as high as it will go until the first sign of wood chips smoking (you may have to replace wood chips once during this whole cooking process).
- Turn grill all the way down to try to get the inside of the grill as close to 225F as possible (I have 1 burner on low to get it down to 250F, so cooking times may be shorter by 10-15 minutes for each stage of the process).
- Place ribs not directly on the heated element on this low setting for about 3 hours (bone side down).
- Take the ribs, wrap them in foil, and put them back where they were for about 2 hours.
- Unwrap the ribs from the foil, put them back where they were for about an hour. During this last hour, brush the sauce you made on both sides (flip carefully! This won’t win competitions with it falling of the bone, but non-judging people will eat it).
- Ribs are done when the internal temperature reads 185F.