Barbecue Spareribs: Dibs on my Ribs

 

Ingredients
3-4 pounds Tyson pork spare ribs
Dijon mustard
McCormick’s Sweet & Smoky Rub with Cinnamon and Chipotle
2 teaspoons Mexican oregano
2 teaspoons smoked paprika
1 pack Weber Hickory Wood Chips
Kraft Hickory Smoke BBQ Sauce 
 
Instructions
  1. Trim excess fat and the membrane from ribs.
  2. In a small bowl combine about 3 tablespoons of the rub with the oregano and paprika. Cover one side of the ribs in a thin layer of dijon mustard then sprinkle with a generous amount of the rub mix and massage into the ribs. Repeat on other side. Wrap in aluminum foil and refrigerate 2 hours. Soak the wood chips in water.
  3. Preheat oven to 300 degrees F. Place the foil wrapped ribs in a large roasting pan and cook 2 hours.
  4. Heat one side of barbecue grill to 300 degrees F. and place your wood chips on it. Stand ribs up in a rib rack if you have one and set on the side of the grill that is off. Close lid and smoke 1 and 1/2 hours.
  5. Move the ribs to the heat side of the grill and brush all over with barbecue sauce. Repeat every 15 minutes for a 1/2 to 1 hour longer. They should reach internal temperature of 180 - 190 F.
  6. Allow to sit 5-10 minutes before slicing.

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