Honey Bacon BBQ Smoked Spare Ribs
Directions
- 1Trim the spare ribs, cleaning up any loose or uneven edges. Remove the membrane from the back of the rack.
- 2Inject the ribs throughout with Tony Chachere’s Honey Bacon & BBQ Injectable Marinade. Use the remaining injectable marinade as a binder, coating the outside of the ribs. Season generously on all sides with Tony Chachere’s Original Creole Seasoning.
- 3Preheat the smoker to 225–250°F. Place the ribs on the smoker and smoke for 3 hours.
- 4After the first hour, combine 1/4 cup apple cider vinegar with 3/4 cup water and begin spritzing the ribs periodically throughout the remainder of the 3-hour smoke.
- 5At the 3-hour mark, remove the ribs from the smoker and place them on butcher paper. Add 6 tablespoons of butter and another layer of Tony Chachere’s Original Creole Seasoning, then wrap the ribs tightly.
- 6Return the wrapped ribs to the smoker and cook at 225–250°F for another 2 hours.
- 7Remove the ribs from the smoker and allow them to rest before unwrapping. Slice between the bones and serve.
Ingredients
- 1 rack pork spare ribs
- 1 bottle tony chacheres honey bacon & bbq injectable marinade
- tony chacheres original creole seasoning
- 6 tbsp butter
- 1/4 cup apple cider vinegar
- 3/4 cup water
