BBQ Spare Ribs

I decided to tackle an American classic, BBQ ribs.

This all came to be when I was at the store in the meat freezer section. I saw that spare ribs were only $1.50 a pound. This spiked my interest as I could get whole rack for less than ten bucks. I could not help myself and bought two racks.

Now I am stuck with two racks of ribs and no idea how to cook them. I wanted to BBQ them but had no idea how.

The internet came to the rescue and I went to the following site: https://amazingribs.com/This site is the holy grail for BBQ. I spent hours doing research here.

First I was thinking of buying a smoker. But did not want to spend 200 bucks for a cheap one.

I did have a Webber Kettle. I decided to make a simple two zone fire as show in the below link.

https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/how-set-charcoal-grill-smoking-or

1: Get your charcoal started. I use a chimney starter and one of Webber wax starter cubes.

(https://www.amazon.com/Weber-7417-Lighter-Cubes/dp/B001AN7RGG)

Fill your chimney to a little more than half full. Wait until the charcoal is slightly grey and the smoke has gone from blue to a clear white smoke. This will take about 10-15 mins. I personally use Royal Oak as it seems to burn longer than Kingsford.

(https://www.smokingmeatforums.com/threads/kingsford-briquettes-vs-royal-oak-ridge-briquettes-burn-temperature-time-and-ash-comparison.262989/)

2: Once your coals are hot pour them one side of the BBQ and bank them against the side. The hot coals should be placed directly on top of the unlit ones. Close the lid and adjust the vents. I usually do about ¼ open on the bottom and half open on the top. You will need to play around with this. We are trying to hit around 225F on the cold side.

3: After your Webber has settled to a decent temperature it is time to put on the wood chunks. Yes  chunks not chips. Chips just suck and burn way to fast. Take two fist full size pieces of wood. I use cherry but pick your favorite wood. Simply place the wood chunks directly on to hot charcoal. Wait about ten minutes or so to get that good smoke going.

4: Now it is time to put the ribs on the grill. I dusted mine with Memphis dust recipe link below. Just put it all over the ribs. Do not worry about over seasoning  it. Place both racks on the cool side of the grill. About half way through the cook we will switch the ribs to help them cook evenly.

5: Check on the ribs every 25 mins. Remember you need to switch your ribs at least once.

To figure out when they are ready you will need to do the “bend” test. Basically this means just pick the ribs up with your tongs and see if the top of the ribs start to break away.

6: They are ready to eat. Or if you want BBQ Sauce mop it on the ribs and cook it on the hot side for a few mins to adhere the sauce to the ribs.

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