Pork spareribs
For my second go at smoking ribs I decided to keep close track of the procedure since they turned out amazing the first time. Not quite as good this round, but not too shabby. I'll keep at it.
Some things I'd like to try in the future.
1. Overnight cure.
2. Shorter smoke at a higher temp
3. Glaze with apple butter.
Pork spareribs
For my second go at smoking ribs I decided to keep close track of the procedure since they turned out amazing the first time. Not quite as good this round, but not too shabby. I'll keep at it.
Some things I'd like to try in the future.
1. Overnight cure.
2. Shorter smoke at a higher temp
3. Glaze with apple butter.
Cooking Instructions
- 1
Grind the peppercorns. You can use pre ground pepper, but we're working with a nice slab of pork, and grinding your pepper fresh makes a hell of a difference. I like to keep an extra coffee grinder on hand, just for spices.
- 2
Combine pepper with salt, sugar, chili, and ground allspice, cumin, and coriander. This is your pork rib rub. Mix it up and give it a taste. It should taste pretty good. I like the flavor of the organic cane sugar for this, but any sugar is fine, just probably wanna use a little less.
- 3
Preheat oven to 300f.
- 4
Coat your rib rack with the rib rub.
- 5
Wrap it up tight in aluminum foil.
- 6
Place the rack in the oven and roast for 2 hours.
- 7
Towards the end of the oven time, get the smoker heated to around 200f.
- 8
Move the ribs to your smoker, but pour the drippings into a saucepan first.
- 9
To the saucepan, add honey, mustard, and banana ketchup (regular ketchup is fine too). Simmer to incorporate and thicken slightly. Use this to baste the ribs every so often for the next couple of hours.
- 10
You can smoke these for as long as you deem necessary. I'm happy with about 2 hours. When you're ready, toss em on a cutting board, split em up, and share with friends.
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