Welcome to Our Kitchen: Smoked Spareribs Recipe

What's up guys welcome back before we get started please take a quick second to hit the subscribe button I'll be dropping recipes like this each and every week. Here we have a rack of St. Louis-style spareribs I'm gonna go ahead and trim these bad boys up with my sharp knife I like to trim the ends off because they're super thin a lot of times there's no bone there either and the thin side tends to burn up during the cooking process so go ahead and remove it if you want and then trim up any excess cartilage or fat and just make sure they're nice and clean.

We're also going to remove that membrane the reason for this is the membrane does not render during the cooking process and it tends to be a bit chewy so I like to remove it get under there with a butter knife and then grab a paper towel for grip and just rip it right off. Continue trimming until your heart is content and now it's time to season we're using yellow mustard as a binder this doesn't really do much for flavor but it does allow your rub to adhere to the meat which creates a beautiful bark I like to season my ribs in three layers starting with all-purpose seasoning a sweet rub and then a spicy rub. The all-purpose seasoning consists of salt, pepper, garlic, and onion powder and then you use whatever your favorite barbecue seasoning it is.

After that make sure the ribs are coated nicely and pad to rub down and then we'll do the same thing on the other side again three layers of flavor make sure you get the edges. I like to cook ribs at 250 degrees they're gonna be on the smoker for about two hours or so and then we're gonna wrap them in foil here in a few minutes. I basically use a variation of the three to one method which basically means three hours on the smoker, two hours wrapped in foil, and in one hour again on the smoker however the times need to be adjusted depending on the temperature that you're cooking and how thick the ribs are.

If you notice any bald spots go ahead and Reese's --n I do the rub test and know when it's time to rap if you can rub your finger across the ribs and none of the seasoning comes off you know they're about ready to wrap. This is the point where the recipe gets super healthy we're adding a few pads of butter about three handfuls of brown sugar give or take and then we're going in with a nice coating of honey followed by a little bit of beer the beer is gonna help the rib steam make sure you taste as you go. Oops wrap these bad boys up again that beer is gonna help the rib steam a bit which is gonna help them tenderize after about an hour, hour and 15 I'm probing the ribs I'm not really checking for a temperature what you're really looking for is some pull back on the bones as you see here and then you want your a probe to slide in and out of the meat like a hot knife through butter once you can feel the tenderness they're ready to come off.

We also look at the bin test if the ribs Bend on their own but do not break they're ready so now we're going to throw them back on just for a few minutes to get a little bit more color and give us some time to warm up our barbecue sauce. This is my favorite barbecue sauce feel free to use whatever your favorite is you do want to warm it up though before you put it on the ribs otherwise that'll decrease the temperature of the ribs significantly if you go putting cold BBQ sauce on your ribs.

"WEBVTTKind: captionsLanguage: enwhat's up guys welcome back before we get started please take a quick second to hit the subscribe button I'll be dropping recipes like this each and every week here we have a rack of st. louis-style spareribs I'm gonna go ahead and trim these bad boys up with my sharp knife I like to trim the ends off because they're super thin a lot of times there's no bone there either and the thin side tends to burn up during the cooking process so go ahead and remove it if you want and then trim up any excess cartilage or fat and just make sure they're nice and clean we're also going to remove that membrane the reason for this is the membrane does not render during the cooking process and it tends to be a bit chewy so I like to remove it get under there with a butter knife and then grab a paper towel for grip and just rip it right off continue trimming until your heart is content and now it's time to season we're using yellow mustard as a binder this doesn't really do much for flavor but it does allow your rub to adhere to the meat which creates a beautiful bark I like to season my ribs in three layers starting with all-purpose seasoning a sweet rub and then a spicy rub the all-purpose seasoning consists of salt pepper garlic and onion powder and then you use whatever your favorite barbecue seasoning it is after that make sure the ribs are coated nicely and pad to rub down and then we'll do the same thing on the other side again three layers of flavor make sure you get the edges and gonna want this to sit out for about 30 minutes before you put them on the grill or in the oven today I'm using my Traeger pro 780 but you can pop these in the oven as well I like to cook ribs at 250 degrees they're gonna be on the smoker for about two hours or so and then we're gonna wrap them in foil here in a few minutes I basically use a variation of the three to one method which basically means three hours on the smoker two hours wrapped in foil and in one hour again on the smoker however the times need to be adjusted depending on the temperature that you're cooking and how thick the ribs are if you notice any bald spots go ahead and Reese's --n I do the rub test and know when it's time to rap if you can rub your finger across the ribs and none of the seasoning comes off you know they're about ready to wrap this is the point where the recipe gets super healthy we're adding a few pads of butter about three handfuls of brown sugar give or take and then we're going in with a nice coating of honey followed by a little bit of beer the beer is gonna help the rib steam make sure you taste as you go oops wrap these bad boys up again that beer is gonna help the rib steam a bit which is gonna help them tenderize after about an hour hour and 15 I'm probing the ribs I'm not really checking for a temperature what you're really looking for is some pull back on the bones as you see here and then you want your a probe to slide in and out of the meat like a hot knife through butter once you can feel the tenderness they're ready to come off we also look at the bin test if the ribs Bend on their own but do not break they're ready so now we're going to throw them back on just for a few minutes to get a little bit more color and give us some time to warm up our barbecue sauce this is my favorite barbecue sauce feel free to use whatever your favorite is you do want to warm it up though before you put it on the ribs otherwise that'll decrease the temperature of the ribs significantly if you go putting cold BBQ sauce on your ribs this is what they look like after another a few minutes we're gonna go ahead and brush them with that warm barbecue sauce and then give them about 20 minutes or so for that sauce to set this is a really important step because that barbecue sauce has obviously a ton of sugar and as the sugar begins to caramelize it really develops a beautiful tackiness and you kind of see that here in the video now it's time for the fun part we're gonna go ahead and slice these bad boys and try not to burn ourselves gonna give you guys a trademark money shot or two this is my favorite rack by far just perfect in symmetry slice them up however you like and then it is time to eat my graphic designer Cordell is doing the taste test I'll let you guys decide if they were good or not go ahead tender there you have it folks that's my recipe for smoked spareribs please give me a thumbs up don't forget to hit that subscribe button and as always thank you for your support\n"