Get ready for “Hot Grill Summer”! In celebration of #NationalBarbequeMonth, Chef Alec teaches you how to make flavorful barbeque spare ribs.
Ingredients
- 2 tablespoons salt
- 2 tablespoons black pepper
- 2 tablespoons paprika
- 1 tablespoon brown sugar
- 1 tablespoon red pepper flakes
- 2 tablespoons barbecue sauce
- 1 rack St. Louis–style spare ribs (about 2½–3 lbs)
Instructions
- Season the Ribs: Evenly coat the ribs with a light but thorough layer of the dry rub.
- Let it Set: For the best flavor and color, let the seasoned ribs sit for at least 4 to 8 hours, or ideally overnight. This allows the spices to seep into the meat and helps develop a better crust.
- Initial Smoke: Preheat your smoker to 225°F. Smoke the ribs for approximately 2 hours, or until the internal temperature reaches 165°F.
- Wrap and Steam: Remove the ribs and lay them bone-side up on a large piece of aluminum foil. Sprinkle more dry rub and a drizzle of BBQ sauce onto the foil before placing the ribs on top. Wrap the ribs tightly to trap the juices and steam the meat, ensuring it stays moist.
- Final Cook: Return the wrapped ribs to the smoker for another 2 hours at 225°F, until the internal temperature reaches 200°F.
- Rest and Slice: Unwrap the ribs to reveal a beautiful crust and shine [02:31]. To slice, flip the ribs bone-side up to clearly see the bones and cut decisively between them.
Sign Up for News Alerts
Be the first to know about the latest press releases, feature stories, podcasts, and vlogs.
