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WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Saturday, September 12, 2009

BBQ Recipes: Slow-Smoked Spareribs with Sweet and Sour BBQ Sauce

From our friends at Weber....

Slow-Smoked Spareribs with Sweet-and-Sour Barbecue Sauce
Recipe from Weber’s Way to Grill™ by Jamie Purviance


Serves: 8
Prep time: 30 minutes
Way to grill: indirect low heat (225° to 250°F)
Grilling time: 5 to 6 hours

3 tablespoons kosher salt
2 tablespoons pure chile powder
2 tablespoons light brown sugar
2 tablespoons granulated garlic
2 tablespoons paprika
4 teaspoons dried thyme
4 teaspoons ground cumin
4 teaspoons celery seed
2 teaspoons freshly ground black pepper

4 racks St. Louis-style spareribs

1 cup apple juice
1/2 cup apple cider vinegar
2 tablespoons Worcestershire sauce

5 fist-sized chunks hickory or apple wood (not soaked)

2 cups ketchup
1 cup apple juice
2/3 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons honey
2 tablespoons reserved rub

1. Prepare your smoker, following manufacturer's instructions, for indirect cooking over low heat.

2. In a medium bowl mix the rub ingredients. Set aside 2 tablespoons for the sauce. Season the ribs all over with the rub, putting more of it on the meaty sides than the bone sides.

3. In a small bowl mix the mop ingredients.

4. Smoke the spareribs, adding 2 wood chunks at the start of cooking and 1 chunk each hour after that, until the chunks are gone. Cook until the meat has shrunk back from the bones at least 1/2 inch in several places and the meat tears easily when you lift each rack, basting the ribs on both sides with the mop every 2 hours. The total cooking time could be anywhere between 5 to 6 hours. Not all racks will cook in same amount of time. Maintain the temperature of the smoker between 225° to 250°F by opening and closing the vents.

5. In a medium saucepan over medium heat, mix the sauce ingredients and cook for about 5 minutes. Remove the saucepan from the heat.

6. When the meat has shrunk back at least 1/2 inch in several places, lightly brush the ribs on both sides with sauce.

7. Cook the ribs for 30 to 60 minutes more. Remove them from the smoker and, if desired, lightly brush the ribs on both sides with sauce again. Then cut the racks into individual ribs. Serve warm with the remaining sauce on the side.

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At 7:01 PM, Blogger Chilebrown said...

I am going to try that. Our local Wally-Mart had loin ribs for 3.99/pound. Not the greatest price. I also like spareribs better. Ms. Goofy has pro-claimed loin ribs are the only ribs.

If Ms. Goofy brings out a score card we are in trouble. Just kidding. She is my meat adventure wife and resident goofball!

At 1:48 PM, Anonymous fast cooker said...

If I don't add celery seed it will damage the flavor?

At 8:56 AM, Blogger WhiteTrashBBQ said...

Celery seed is a strong flavor, but if you don't like it leave it out.

At 8:47 PM, Anonymous ecath said...

I have to try that!
It looks so good!

At 1:05 AM, Anonymous Recipes For Bbq said...

Cooking a chicken means that you want to make something special for dinner because chicken is not something you eat every night. If you are going to the trouble of making a delicious chicken, you will want to make the best side dishes to go alongside it.

Recipes For Bbq


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