Texas Style Spare Ribs |
Spare ribs are a staple for the backyard cook all around Texas and other southern states. They are larger than the baby back ribs and take a little longer to cook, but they ARE certainly worth it! |
Visit Us For The Best In Outdoor Cooking Gear! We always have some great sale items for you!
Our New Look:
New Layout & New Information
We hope you enjoy our new presentation! We are adding new recipes, tips, techniques and much more to help you become a better outdoor cook. Come back often & see what we have new!
Updated: Daily!
Get Our Newsletter:
We're giving way Free Stuff!
Each newsletter, one lucky subscriber will win a free Tool Wizard Grill Brush and two Replacement pads. This is the hottest grill brush going today and you could win one! First and last names are really important so we can notify you!Texas Style Spare RibsLarge meaty ribs for everyone Spare ribs are large and are hard to confuse with any other type of ribs! Spare ribs come from the side and belly of the pig, contain more fat and are flatter than baby back ribs. Obviously, the extra fat provides more flavor and take longer to cook than the smaller baby back ribs. Most rib enthusiasts prefer the taste of spareribs over the baby backs because of the rich flavors. 6 pounds pork spareribs
Rinse the ribs, trim any excess fat and remove the membrane. In a medium bowl, thoroughly combine the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Apply spice mix to the ribs liberally. Place the ribs in roasting pans, cover, and refrigerate for 2- 8 hours. Get your grill going steady at 250°. When ready to barbecue, wrap soaked wood chips in heavy duty foil or to the smoker box and place near the fire for great smoke flavor. Cook and baste with a 50-50 mix of apple juice and butter every hour until done. Allow 7-9 hours to cook. Remove before they fall off the bone. |
