Pork Spare Ribs - New Tricks an Old Dog Has Learned
November 2024
I have probably smoked more ribs than any other barbecue meat, and pork spare ribs are my all-time favorite ribs. Instead of updating my original pork spare rib article, LINK I'm coming back with a second article with some tips and tricks I now use. Think of this article as some fine tuning techniques that anyone can use.
Many of these tips and tricks were born from competition BBQ, but have been toned down a bit for the style of backyard BBQ I like. This basically means a well seasoned and moist spare rib with a savory flavor, bite-thru tenderness (but shy of fall-off-the-bone) and minimal sauce during cooking.
If you don't already know, spare ribs are attached to the pork belly which is where bacon comes from. Spare ribs and pork belly have the same vertical stripes of fat and lean. Here is an inside view showing spare ribs and back loin ribs.
On this pork belly, you can see exactly where the spare rib bones were.
The first choice when buying spare ribs is to purchase the whole slab, or a rack that has been trimmed down to a St Louis style cut, which is as wide as the longest bone and rectangular in shape. Here is a St Louis rack with a little fine tuning.
And below is a full slab of spare ribs. I like to remove the chine bone, one end bone that is not very meaty, then round off the other end to help them cook more evenly. You can use all the trimmings to make pork broth. I remove the membrane on all of my ribs.
15 years ago I never would have entertained the thought of injecting ribs, but it really helps with moistness and flavor, and is now part my standard method. You will need a syringe with a 50mm or 60mm barrel with a #14 tapered needle that has 'luer lock' threads. Inexpensive syringes like this one can be purchased at many farm supply stores, or online. They are usually listed as 'one time use' but are quite sturdy.
The same needles also fit the adaptor to my small Spit Jack injection syringe and also to the Spit Jack Magnum injector.
The injecting method is to hold the needle at a very slight angle to the rib surface, and inject 3 or 4 times in the meaty area between the bones. You will notice the meat will swell slightly. Use a gloved hand to cover the needle in case some liquid decides to squirt out. Your last stick can be parallel to the bone from the bone end of the rib. I inject about 90 minutes before smoking. Commercial injections or something as simple as slightly salty broth or apple juice will work. When using commercial injections, the mixing instructions are usually for competition BBQ strength, so I cut that by at least 50%, and adjust from there. A cup or a little more will be plenty for a rack of ribs.
Seasoning is totally up to your tastes. Salt and pepper spare ribs are fantastic. Garlic salt and pepper is a good combination. Most people have a favorite BBQ rub or two they like on ribs. Layering rubs is especially effective on ribs because of the meat thickness. The combination of Cimarron Doc's, Smokin' Guns Hot and fine ground black or white pepper has been a favorite for at least 15 years.
For a more pepper forward flavor any of the SPOG (salt, pepper, onion, garlic) type of rubs is a great choice. I do add some Cimarron Doc's for the chile flavor.
The Gospel by Meat Church brings some paprika on board for really nice color, and I'm still layering it with Cimarron Doc's and white pepper.
THE COOK
I use an indirect setup and pit temps that average 275°F for 2.5 to 3 hours, spraying the ribs (if needed) after the first hour to keep the surface moist, and to help set the bark. Water works fine, but you can add apple juice, pickle juice, apple cider vinegar, or broth to the water for some added flavor. A spray of olive oil, or spray butter products also works.
Once I get the color I like, I make the decision to finish the ribs 'naked', or wrap in foil for about an hour as a tenderizing step.
Both methods can produce wonderful ribs. If you opt to wrap, you need to include some liquid and some flavoring in the foil, and place the ribs meat side down. You can add more ingredients on the bone side as well. The list of adders when wrapping can include 50 or more options. Water, juice, broth, beer, wine, CocaCola, rub, sauce or glazes, honey, jelly, maple syrup, agave, hot sauce, Tiger sauce, soy sauce, butter, Parkay and so on and so forth.
When ribs reach the desired tenderness, many people favor a 10 or 15 minute glazing step. Since I use minimal ingredients during the wrapped step, I generally un-wrap my ribs, turn them meat side up and go back on the pit (or use the oven) to slightly dry the surface and re-set the bark.
BONE PULLBACK
To some degree as ribs cook, the meat naturally shrinks and you will notice some pullback on the bones. This is a sign the ribs are getting done. Here is a little trick to encourage a more even pullback. At about the 3-hour mark (or when you are ready to wrap the ribs), stand the ribs on edge and use two fingers to loosen the muscle sheath around the bone.
SLICING
Rib bones are not always straight, and if you have rub and sauce on the topside you can't always see the bones. When slicing, spray some water on your cutting board, or brush some thinned sauce on the cutting board and position the ribs meat side down. Now you can see the bones and make perfect slices. When you turn them meat side up, just touch up the sauce and they are ready to serve.
HOT HOLDING
Like most BBQ meats, ribs can be held in a cooler, or covered with a towel and will stay warm for an hour or so if needed.
