Grilling…something new with Spare Ribs
This Memorial Day, I tried a couple of barbeque sparerib tips passed on to me. The first tip was to remove the white membrane attached to the bottom side of the spareribs. The second tip was to apply a layer of mustard to the ribs to make the dry rub stick to the meat. Each time I cook, something changes. I have opted to use some leftover Harry’s Pig Shop Sweet Onion Barbeque sauce with my imported Montana Bear Claw Hot Chipotle sauce and Original Sweet Baby Rays. I let the ribs smoke for about 2 hours and start painting the sides and rotating them on the grill. The other tip that I got wind of was applying apple juice on the ribs as they begin to get done. Let that cook in for a while and then place in foil, apply the apple juice again, close the foil and put back on the grill. I used the indirect method of grilling. The method that I use is really a hybrid of smoking/grilling. I get the coals white hot while the wood chips soak in water. When the coals are ready, I drain the water off the chips, move the coals to one side, add the chips, replace the grill and put the meat on bottom side down. Depending on the temperature I turn the ribs several times during the time period, in this case about 2 hours. The sauce painting is how I finish them off. That way, the sauce is caramelized on the meat and it is really good.
Technorati Tags: barbeque, grilling, charcoal, spareribs, cooking, outdoors, holiday, recipe, preparation, meat, pork
