Want to do spare ribs on your wood pellet grill? If you do lets get cookin'!
First, always look for spare ribs on sale. I see them hovering around the four dollar range a pound, but many times they are on sale for $2.99 or even $1.99 a pound.
Spare ribs are not real ribs, per say and are located between the real ribs (baby backs) and the stomach area of a hog. The word “spare” is loosely translated from the German word that means “spear” ribs. Way back when folks use to spear the meat and cook it over a fire.
Not much has changed, dude...you going to follow suit and cook the meat over a fire, too? It's just that the spearing thing comes later.
Wash the ribs thoroughly and rinse. Place in a safe marinating container. A sturdy plastic bag that you can close will work but I prefer a Tupperware Marinating Container. Health-wise, do not use metal or aluminum containers to marinate anything.
You can use any quality Rub you want, however for this particular session on my Traeger Wood Pellet Grill I used Chef Paul Prudhomme's Magic Barbecue Seasoning. This is an “out of sight” Rub! And, it's economical and readily available.
Sprinkle on the Rub generously and rub in thoroughly on all parts of the ribs. Sprinkle on a second time but don't rub it this time. Cover in some type of an airtight container and re fridge over night.
Next day, let the spare ribs sit out on the counter while you heat up your wood pellet grill. Once lite, let it get up to high and leave it. I used Cherry pellets, but Apple is excellent also. When you put the ribs on the grill the temperature will meander down to 350 degrees or so from high...keep it there!
You can grill spare ribs directly on the grill, but I prefer to slow cook them in a shallow pan. This helps keep the moisture in. Also, it doesn't hurt to have a metal dish filled with water or brew sitting next to the ribs for additional moisture and/or taste.
Cooking time is about two hours or 175 degrees. In the last fifteen minutes of cooking, get yourself a squirt bottle and fill it with a half a cup of orange juice and about a quarter cup apple cider vinegar. Mist the ribs slightly...don't go berserk with the misting. Turn em' over and mist the other side, too.
You can additionally smoke the ribs by going into the “Smoke Mode”, but I think it drys them out. Take them off the grill immediately when done and wrap them in foil for fifteen before serving.
OK, some folks like a dipping sauce, so try to make this if you do. If it ain't hot enough add more Tabasco. If it really isn't hot enough, forget the Tabasco and substitute Habanero sauce.
Your Very Own Spare Rib Dipping Sauce
1 cup Ketchup
1 tbsp Worcestershire sauce
2 dashes Tabasco
1 cup Water
1/4 cup Distilled Vinegar
1 tbsp Brown sugar
1 tsp Salt
4 tbsp Finely Chopped Celery Leaves
1 tbsp Minced onions
Do I have to tell you to put all this stuff in a pot and cook it? Cover and bring it up almost to a boil and then simmer for two hours.
Enjoy! Like my favorite chef, best griller in the world, and friend George Hirsch would say: “Know your fire!”
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