BBQ Spare Ribs
Lucy Greer, Greer's Market & Catering
2 Slabs of Pork Ribs
2 cups BBQ Sauce plus more for serving
Dry Rub Ingredients:
¼ cup brown sugar
2 T. chili powder
2 T. paprika
2 T. garlic powder
2 T. lemon pepper seasoning
1 T. dried oregano
1 T. cinnamon
1 tsp. black pepper
1 tsp. kosher salt
1 tsp. cayenne pepper
Remove membrane from the back side of the ribs. Begin by placing the ribs on a work surface so that the meat side is down. On the small end of the ribs, run the tip of a knife between the membrane and the rib to create a pull tab . Using a paper towel or a kitchen towel, grip membrane and pull slowly away from the ribs completely. It may come off in one piece. If not, continue until all membrane is removed.
Combine ingredients for the dry rub in a small bowl and mix well. Rub the ribs all over and evenly on both sides. Place ribs in a baking dish, cover, and store in the refrigerator for at least 2 hours, up to over night.
Prepare a grill using indirect heat, meaning build coals on only one side of the grill. On the other side, place an aluminum pan filled with water. Heat grill to medium high heat, 200º.
Grill is ready when the coals turn white. Place ribs directly over the flame for a few
minutes on each side to ensure they get a good sear and color. Transfer ribs to the other side of the grill where direct heat is not under them. Cook for 1.5-2.5 hours, turning every 30 minutes. Add coals as needed to keep the temperature at 200º.
Begin basting ribs with BBQ sauce in the last 15 minutes of cooking. Internal temperature of ribs should be 145º to ensure a moist rib. They are safe to eat at this point.
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