BBQ Spare Ribs
Between the spritz and the glaze, these Ribs bring the flavor in the best possible way. Your fan club will thank you for smoking up these tasty fall-off-the bone BBQ Spareribs.
30 min
Prep Time6 hrs
Cook TimeBeginner
Difficulty862
LikesInstructions
- Step 1: Remove silver skin (membrane) and evenly coat both sides with yellow mustard.
- Step 2: Cook spritz on stovetop until warm and blended; do not allow it to burn.
- Step 3: Coat ribs heavily with dry rub mixture.
- Step 4: Let ribs get to room temperature before putting on recteq for about 20-30 minutes, bone side down.
- Step 5: Cook at 225ºF for 3 hours, spraying once or twice with spritz.
- Step 6: Remove from recteq, lay meat-side down in foil and wrap, then cook for another 2 hours.
- Step 7: Remove from foil and continue cooking for another 45-60 minutes.
- Step 8: Within the last 30 minutes, brush on a thin layer of glaze.
- Step 9: Take off grill and let rest for about 15 minutes.
Serving Size
Ingredients
Ribs
- 1 each Racks Spareribs
- 1 tablespoon(s) Yellow Mustard
Dry Rub
- 1/4 cup(s) Brown Sugar
- 1/4 cup(s) White Sugar
- 1/4 cup(s) Smoked Paprika
- 1/8 cup(s) Garlic Powder
- 1 1/2 tablespoon(s) Granulated Garlic
- 1/2 teaspoon(s) Garlic Salt
- 1/4 cup(s) Kosher Salt
- 1/8 cup(s) Onion Flakes
- 1/2 tablespoon(s) Chili Powder
- 1/2 teaspoon(s) Oregano
- 1/2 teaspoon(s) Cayenne Pepper
- 1/2 teaspoon(s) Ground Cumin
- 1/2 teaspoon(s) Black Pepper
- 1/2 tablespoon(s) Adobo Powder
Spritz
- 3/8 cup(s) Apple Juice
- 3/8 cup(s) Apple Cider
- 1/2 cup(s) Sugar
- 1/4 ounce(s) Imitation Butter
Glaze
- 3/4 ounce(s) recteq Mild Gourmet BBQ Sauce
- 1/4 cup(s) Ketchup
- 1/2 cup(s) Light Corn Syrup
- 3 ounce(s) Peach Preserves
Tools Needed
- Small Saucepan
- Mixing Bowl
- Spray Bottle
- Foil
- Sauce Pot and Baster
Chef Pairings
Serve these finger-licking BBQ Spareribs with Corn on the Cob and Grandma’s Mac ‘n Cheese.