Description
A simple 3-1-1 method produces consistent results. Learn to master this cooking technique and you’ll never have bad ribs again.
Ingredients
Scale
- 1 slab pork spare ribs
- 1/4 cup your favorite BBQ rub. I like THE BBQ RUB.
- 1/2 cup your favorite BBQ sauce.
The Wrap
- 1/4–1/2 cup light brown sugar
- 5 pats butter
- 2 Tbsp Honey
- 4 Tbsp BBQ sauce
Instructions
- Prepare grill for indirect cooking at 250 degrees with cherry chunks for smoke flavor.
- Remove membrane from the back of the ribs and season liberally and evenly on both sides with your favorite BBQ rub. Allow to sit at room temperature for 30 minutes.
- Place ribs on the smoker and cook for 3 hours.
- Line two sheets of heavy duty aluminum foil on a rimmed baking sheet. Lay out the wrap ingredients in the shape of the ribs – about 18 inches long and four inches wide. Space the pats of butter every 3 inches.
- Set the ribs, meat-side down onto the wrap ingredients and tightly wrap the foil around the ribs. Try to wrap them so no steam escapes, careful not to puncture the foil with the bones.
- Return the wrapped ribs to the smoker and continue cooking for 1 hour.
- Carefully remove the ribs from the wrap, flip and return to the grill bone-side down. Brush the ribs with BBQ sauce and continue cooking for 1 more hour.
- After 5 total hours, the ribs will be very tender and the meat will have pulled away from the bones. Carefully remove the ribs to a cutting board and let rest for 5-10 minutes before slicing between the bones for serving.
Notes
- You do not need to soak the cherry wood chunks
- If you are using a kettle grill, set it up for two-zone cooking and use a water pan in the void to keep the ribs from drying out.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Ribs
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 4 ribs
- Calories: 500
Keywords: Spare ribs, Ribs, Big Green Egg, Recipe