It was a day perfect for smoking something delicious, and using our Red Rub to accent these beautiful pork spareribs satisfied the crowd. Here’s how we did it…
- 3 slabs Pork Spareribs
- Red Rub spice blend
- 1 cup apple cider vinegar
- 1 cup bourbon
- 1/2 cup water
- 1/4 cup butter
- 1 onions, diced small
- 2 garlic, minced
- 1 Tbsp Red Rub spice blend
- 1/2 cup Bourbon
- 1/2 cup balsamic vinegar
- 1/2 cup plus 1 tbsp Ketchup
- 1/4 cup Maple Syrup
- 1/2 cup fresh orange juice
- 1 tbsp dijon mustard
- 2 tbsp Worchestershire
4 handfuls of wood chips (we used a mix of Tabasco, apple and maple), soaked for 30 minutes.
Prep the ribs for rubbing it down with the flavour. A tip from Sarah’s parents; peel off the membrane first to avoid any toughness so all you get is a tender, fall off the bone meat (image above).
Rub the Red Rub all over your ribs, we used about 1/2 cups in total. Cover with plastic wrap and refrigerate for couple hours or up to 24 hours. Taking them out about 30 minutes before you’re ready to smoke them.
Start up your charcoal BBQ, once all your coals get hot, toss in 3 handfuls of wood chips. Lay down triple layer of tin foil or use a tin foil 9×13 pan, easy for shaping to any BBQ.
Lay down your ribs, they can be overlapping, just be sure to rotate every hour. After rotating each time use your basting liquid mixture to add moisture. Smoke ribs for a total of 4 1/2 hours. Keeping the temperature low at around 200.
Meanwhile, for the sauce:
In a medium sauce pan, add the butter over medium heat. Once melted, add onions and saute until soft.
Add the rest of your ingredients and simmer for 20 minutes.
Add salt to taste.
Use an immersion blender or regular blender to give it a smooth texture.
The last 20 minutes of cooking the ribs, brush the sauce all over. Any extra’s set on the table to a little extra.
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