Spare Rib Recipe

At the restaurant, a rib shift starts at about 1 a.m. That’s mighty early.

But what’s nice about the ribs, unlike briskets, is that one person can see them all the way through. It starts with trimming and rubbing the ribs, and ends with them coming off somewhere between 8:30 and 10 a.m. Then they’ll rest and be ready for service when we open the doors at 11. Ribs are delicate and have a small window of doneness, but once you figure out when to wrap and when they’re done, you’ve basically mastered the art of cooking them.

Ingredients and Tools

•  1 full rack of pork spare ribs
•  Oil, fat, water, vinegar, or other liquid, for slather, optional
• About 4 teaspoons kosher salt
• About 2 tablespoons plus 2 teaspoons 16-mesh ground black pepper
• Whatever other rub ingredients you choose (Examples: granulated garlic, granulated onion, paprika, chile powders, etc )
• Spray bottle of water, vinegar, or other liquid
• About 1/3 cup barbecue sauce
• Heavy-duty aluminum foil
• Seasoned firewood (preferably oak or hickory)

Overview

1. Trim the ribs of excess fat, breastbone, and skirt.
2. Apply the slather, if using, and the rub (2 parts black pepper to 1 part salt, plus whatever other rub ingredients you choose).
3. Start the fire and bring the smoker to 275°F.
4. Cook the ribs, meat side up, at 275°F.
5. Occasionally check the color and spritz.
6. When the ribs get to the desired color (after about 3 hours), spray them with vinegar, then coat them lightly on both sides with the sauce.
7. Tear off enough aluminum foil to comfortably wrap the ribs. Spritz the foil, then lightly coat it with the sauce. Place the ribs meat side down on the foil and wrap tightly.
8. Return the ribs, meat side down, to the cooker and cook until tender. (Start checking after about 2 hours.)
9. Let the ribs rest, then serve.

Recipe from Franklin Barbecue: A Meat Smoking Manifesto by Aaron Franklin & Jordan Mackay