Mouth Watering Barbecue Spare Ribs

This entire summer I've been bombarded with cooking shows on how to slowly cook ribs. I finally decided to try making some ribs like they do in the south. Like all my recipes, I like to create my own recipe and techniques. Of course, I learned a lot from all those award winning chefs on the cooking channel.

My only problem was that I didn't have one of those fancy slow cooking smokers like I had seen on TV. All I had was a Webber barbecue that I paid $20 bucks for at a garage sale. I decided to give it a shot anyway.

This recipe takes a lot of time, but I'll tell you that these ribs fall off the bone and melt in your mouth. They are very tasty and you won't be disappointed!

First, I needed to convert my barbecue into a slow smoker. This was very simple. I bought a bag of hickory wood chips and I used a small metal can that I drilled holes on the bottom. This was my wood chip holder. Some barbecues come with a wood chip container, but it is very easy to make one.

Soak your wood chips for several hours and then fill your wood chip container with the chips. Turn on only one burner of your barbecue to the lowest heat setting. I had a constant temperature of 200 degrees. Set your can of wood chips on the bottom near the burner and you have yourself a smoker.

Here is the recipe:

Baby back ribs or regular ribs (Get good quality ribs)
Hickory wood chips
Liquid smoke

The Rub:

2 tablespoon of Emerald's Essence seasoning (see Food Network Channel for recipe)
1 tablespoon of Pappy's seasoning (local grocery store)
2 tablespoons of brown sugar

Rub the spare ribs with rub and place in aluminum foil in the refrigerator for 2 hours or overnight.

Barbecue Sauce:

1 tablespoon garlic powder
2 tablespoon brown sugar
1 tablespoon Pappy's seasoning
1-2 teaspoon cayenne
1 tablespoon Emerald's seasoning
2 teaspoon liquid smoke
¼ cup Masters Original barbecue sauce
2 cups ketchup
Black Molasses to taste and color

Cook and simmer above ingredients for the barbecue sauce on low heat for about 20 minutes then cool and refrigerate until you are ready to use.

Cooking:

Take the ribs out of the aluminum foil and place the ribs on the smoker or barbecue with one burner going, and the hickory wood chips on the burner. The temperature should be between 200-250 degrees for 4 hours. (Be sure to soak your wood chips in water)

After 4 hours put the ribs back in the aluminum foil and seal the top and sides of the aluminum foil and place back in the smoker for 2 hours. This braises the meat and the meat falls off the bone.

After 2 hours open up the aluminum foil and gently brush on the barbecue sauce on to both sides, then leave the foil open and place it back into the barbecue. This lets the sugars in the barbecue sauce glaze right onto the ribs.

It's a lot of work but believe me the ribs come out fantastic!

I would love to know how your ribs turned out. Email me.