3 Racks of Ribs in 4 Hours

240 mins
Serves 6
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Directions

  1. 1Trim any loose meat and excess fat. Leave the membrane on to lock in the juices.
  2. 2Trim any loose meat and excess fat. Leave the membrane on to lock in the juices.
  3. 3Trim any loose meat and excess fat. Leave the membrane on to lock in the juices.
  4. 4Rub ribs with salt, paprika, sugar and black pepper.
  5. 5Rub ribs with salt, paprika, sugar and black pepper.
  6. 6Rub ribs with salt, paprika, sugar and black pepper.
  7. 7Rest for 30 minutes at room temperature or longer in the fridge.
  8. 8Rest for 30 minutes at room temperature or longer in the fridge.
  9. 9Rest for 30 minutes at room temperature or longer in the fridge.
  10. 10Smoke at 180F for 1 hour, meat side up.
  11. 11Smoke at 180F for 1 hour, meat side up.
  12. 12Smoke at 180F for 1 hour, meat side up.
  13. 13Increase temperature to 275F for 2-3 hours. Spritz every 20-30 minutes with a 50/50 mixture of water/apple cider vinegar and 1 tbsp of Worcestershire sauce.
  14. 14Increase temperature to 275F for 2-3 hours. Spritz every 20-30 minutes with a 50/50 mixture of water/apple cider vinegar and 1 tbsp of Worcestershire sauce.
  15. 15Increase temperature to 275F for 2-3 hours. Spritz every 20-30 minutes with a 50/50 mixture of water/apple cider vinegar and 1 tbsp of Worcestershire sauce.
  16. 16Place ribs in a foil boat and baste with melted butter. Cook for 30 minutes.
  17. 17Place ribs in a foil boat and baste with melted butter. Cook for 30 minutes.
  18. 18Place ribs in a foil boat and baste with melted butter. Cook for 30 minutes.
  19. 19Increase temperature to 325F and apply bbq sauce. Cook for 30 minutes.
  20. 20Increase temperature to 325F and apply bbq sauce. Cook for 30 minutes.
  21. 21Increase temperature to 325F and apply bbq sauce. Cook for 30 minutes.
  22. 22Check for doneness: ribs should have a 90-degree bend and reach 195-200F degrees.
  23. 23Check for doneness: ribs should have a 90-degree bend and reach 195-200F degrees.
  24. 24Check for doneness: ribs should have a 90-degree bend and reach 195-200F degrees.
  25. 25Rest for a few minutes at room temperature or a few hours fully wrapped in foil.
  26. 26Rest for a few minutes at room temperature or a few hours fully wrapped in foil.
  27. 27Rest for a few minutes at room temperature or a few hours fully wrapped in foil.
  28. 28Slice the ribs upside down so you can see the bones.
  29. 29Slice the ribs upside down so you can see the bones.
  30. 30Slice the ribs upside down so you can see the bones.

Ingredients

  • 3 racks pork spare ribs
  • 3 racks pork spare ribs
  • 3 racks pork spare ribs
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 part water
  • 1 part water
  • 1 part water
  • 1 part apple cider vinegar
  • 1 part apple cider vinegar
  • 1 part apple cider vinegar
  • 1 tbsp worcestershire sauce
  • 1 tbsp worcestershire sauce
  • 1 tbsp worcestershire sauce
  • 1 melted butter
  • 1 melted butter
  • 1 melted butter
  • 1 bbq sauce
  • 1 bbq sauce
  • 1 bbq sauce

Equipment

foilknifecutting boardbbq smokerbasting brushmeat thermometer