Smoked Spare Ribs — Little Prairie Kitchen

I have many talents in the kitchen (after years of trying and failing and trying and failing!) but the one area I still have miles to go on is the grill. I have no great reason or excuse for my lack of grill expertise except that I live with a great grill master so why would I want to get in the way of greatness?

Since Labor Day and the unofficial end to summer is heading our way fast, I thought I would share Jim’s take on grilled ribs. Jim uses the low and slow method of cooking with coals and woodsmoke to give it that something special I could never copy in the kitchen. Jim prefers a dry rub on the ribs, then offers fresh BBQ sauce on the side for those who want it. Truthfully, I have never wanted it. Jim's ribs pacs serious spice and flavor and nothing else is necessary. Well, nothing else except some like minded folks who are ready to have a rib experience like no other!

So this long weekend, why not grab some ribs and seasoning, invite some of your favorite people over and chill out with a cold drink and hot and tasty ribs. I can think of no better way to say "See you later!" to summer.

Smoked Spare Ribs

Prep Time: 20 minutes | Grill Time: 5 hours total | Makes: 1 full rack of pork spare ribs

Ingredients

1 rack pork spare ribs
2 tablespoons salt
3 tablespoons pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
olive oil, for drizzling on ribs
apple cider vinegar, in a spray bottle

Directions

Mix the salt, pepper, paprika, garlic powder, and onion powder in a small bowl and gently toss to combine and set aside.
Remove ribs from packaging and lightly rinse and pat dry.
Place on a cutting board and trim any excessive amounts of fat.
If the ribs still have the membrane on them, flip them meat side down and make a light slice down the center, the length of the ribs. Using a paper towel, gently pull the membrane to remove it from the ribs. Go slowly to ensure you only remove the membrane and not the meat.
Drizzle olive oil over the ribs and using your hands, work the oil into the ribs, ensuring a mostly even coat.
Gently shake the spice mix above the ribs, focusing on the meat side and the edges. Concentrate on getting an even coat over the entire surface of the ribs. If you wish to spread out with your hands, wash and dry them first to ensure as much of the rub sticks to the ribs and not your hands.
Set rib on work surface meat side up and let rest while you start the fire.
Fill a charcoal chimney with briquettes or lump charcoal, light and let burn until you begin to see a bit of grey and ash.
Carefully invert the chimney and pile the coals to one side of the grill, close the lid and allow grill to reach about 300 degrees. I highly recommend a grill thermometer for this, but if you don't have one you can use a meat thermometer to get a general idea.
Once grill has come up to temperature, add some hardwood to the fire (cherry, apple, and maple provide a great sweet smoke) and set the ribs meat side up on the grill opposite the fire.
You may have to add coals and monitor the air gates, but resist opening the grill just to peek.
After 3 hours, spray the ribs generously with the apple cider vinegar on all sides. Carefully remove the ribs from the grill and wrap rib completely in aluminum foil.
Return to grill, meat side down cook for another 2 hours.
Remove ribs from grill and rest on a large cookie sheet. Leave the ribs wrapped up and allow to rest for 30 mins.
Transfer the ribs to cutting board or work surface and very carefully peel back the foil. Allow the ribs to rest for an additional 15 minutes.
Slice the ribs, ensuring you slice fully through the bone and meat.
Add some tasty sides and prepare to enter rib nirvana!

While you and your guests are waiting for those ribs, why not whip up a batch of Tomato Mozzarella Basil Bread using the still abundant tomato supply and the fresher than fresh basil while they wait to feast? And if you need a nice, cool side to compliment the ribs, give our Quick and Tasty Cucumber Salad a go!