Uses of Spare Ribs
September 6th, 2010
There are a lot of various opinions and techniques for smoking a rack of ribs. The
best approach to find out what works for you is to practice and experiment with different
available recipes, or new recipes you come up with. No matter what recipe or taste
you are searching for, the key to turning a plain rack of ribs into a tender, juicy,
perfectly smoked rack of ribs is “Low and Slow.” This indicates low temperature
(225-250 degrees F) and al lengthy time (about 5 hours for a five lb rack). When I prepare a rack of spare ribs for smoking, I commonly prepare the ribs the night
before I am going to smoke them to let the rub soak in towards the meat. This will give
the rub lots of time to work. A rub is essentially a blend of seasonings that is
applied to meat prior to smoking. You do not need to use a rub, but I advocate it
because it’ll add flavor to the meat. How much flavor depends on your rub recipe,
but that’s an additional story. If you enjoyed this paper you might also love reading about Boil Ribs Before Grilling.
Entry Filed under: Food and Drink