How to BBQ Pork Spare Ribs - Outdoor Cabinets

Introduction

Pork spare ribs are a delicious and flavorful cut of meat that are perfect for barbecuing. When cooked properly, pork spare ribs have fall-off-the-bone tender meat with a caramelized, smoky flavor that is hard to beat. However, barbecuing spare ribs can seem daunting for beginners. With the right techniques and recipes, you can make competition-worthy BBQ pork spare ribs right in your own backyard. This guide will provide tips and step-by-step instructions for how to barbecue pork spare ribs to perfection.

Equipment Needed

Barbecuing great pork spare ribs requires having the right equipment on hand:

Grill: You’ll need a charcoal or gas grill. For charcoal, a kettle grill works well. Make sure it’s big enough to hold a full rack of ribs.
Charcoal and lighter fluid (for charcoal grill): Use a premium lump hardwood charcoal for the best flavor. Avoid briquettes with fillers.
Wood chunks (optional): Adding aromatic wood chunks like hickory or apple provides extra smoke flavor.
BBQ rib rack: A rib rack holds the ribs upright so more can fit on the grill. It also improves air circulation.
Spray bottle: Use to spritz ribs with apple juice or other liquids during cooking.
Instant-read thermometer: An instant thermometer helps check for doneness.
Insulated barbecue gloves: Protect your hands from the heat.
Aluminum foil: Foil is used when smoking ribs indirect.

Selecting the Ribs

Choosing the right rack of spare ribs is essential for the best results:

Get untrimmed spare ribs: More fat means more flavor and moisture. Avoid pre-trimmed racks which can dry out.
Choose meaty, uniform racks: Look for racks that are evenly shaped with a good amount of meat throughout. Avoid bony sections.
Get ribs with some flexibility: They should have a slight bend but not be limp. Ribs that are too firm will be tough.
Calculate 1/3 to 1/2 pound per person: For 4 people, a 4-5 pound rack is ideal. Remove the membrane before cooking.

Prep the Ribs

Proper prep ensures tender, flavorful ribs:

Remove membrane: Slip a spoon under the membrane then pull it off. This helps sauces absorb better.
Trim excess fat: Leave a thin layer of fat for moisture. Use a sharp knife to trim thick sections.
Apply a dry rub: Coat ribs all over with a dry rub. Let sit for 30 minutes up to overnight.
Choose a wet marinade or braising liquid (optional): Soak ribs in a flavorful liquid before cooking for extra moistness.
Let ribs sit at room temperature: Meat cooks more evenly when not straight from the fridge. Let ribs rest while the grill heats up.

Barbecuing Methods

There are two main methods for grilling spare ribs – indirect and direct heat.

Indirect Method

This low and slow smoking method tenderizes the ribs:

Prepare charcoal for indirect heat on one side of grill. For gas grill, turn off burner(s) on one side.
Place ribs meaty side up on cool side and maintain 225-250°F temperature.
Add soaked wood chunks to coals for smoky flavor.
Cook at least 4-6 hours until meat reaches 195°F and is pull-back tender.
Wrap ribs in foil after 2-3 hours cooking to power through stall phase.

Direct Heat Method

The direct method sears in flavor and gives crispy caramelization:

Prepare coals for direct high heat grilling. Heat gas grill to medium-high.
Place ribs directly over heat and grill each side for 4-5 minutes until browned.
Move ribs to indirect heat, meaty side up. Cook for 1-1.5 hours until done.
Brush with BBQ sauce during last 15 minutes once sticky crust forms.

Doneness Tips

It can be tricky gauging when ribs are perfectly cooked. Watch for these signs of doneness:

Use instant-read thermometer in thickest part – should reach 195°F.
Do the bend test – racks should bend easily without breaking.
Check for pull-back by lifting racks at one end – meat should start shrinking back from bones.
Meat should be tender and falling off the bone. Ribs overcooked if bone falls out clean.
Cut into ribs to check – meat should be tender and juicy, not dry.

Sauce and Serve

The last step is sauce and serving your barbecue spare ribs:

During the last 10-15 mins, brush ribs all over with BBQ sauce to tack on.
Let ribs rest 5-10 mins before cutting to allow juices to absorb.
Cut ribs between bones to separate or serve whole racks.
Serve with traditional BBQ sides like coleslaw, baked beans, cornbread, and potato salad.
Refrigerate leftovers within 2 hours. Reheat gently or enjoy cold.

Favorite Ribs Recipes

Here are some outstanding recipes for BBQ pork spare ribs:

~ Memphis Dry Rub Ribs ~

Coat ribs with Memphis dry rub spices. Grill indirect 4-5 hours until tender. Baste with sauce the last 30 mins. The rub provides maximum flavor.

~ Hoisin Glazed Asian Ribs ~

Marinate ribs in hoisin, soy sauce, rice vinegar, and ginger. Grill indirect until done. Glaze ribs with the marinade during last 15 mins. Sweet and sticky.

~ Cherry Cola Spare Ribs ~

Boil ribs in cola, spices, and cherry jam to braise. Grill indirectly to finish. The cola keeps ribs extra moist. Unique flavor.

~ Tequila Lime Jalapeno Ribs ~

Marinate ribs in a spicy mixture of tequila, lime juice, cilantro, and jalapenos. Add smoked paprika to the indirect grilling. Spicy and zesty ribs.

FAQs

Still have some questions? Here are answers to common queries:

Should I remove the membrane from ribs?

Yes, removing the thin membrane on the underside of the rack helps seasonings and smoke better penetrate the meat. Use a spoon to loosen it first.

Do I need to let ribs sit out before grilling?

It is recommended to let ribs sit out for 30 minutes up to 1 hour before cooking. This helps them grill more evenly since cold meat takes longer to cook.

What temp should I cook ribs at?

Use a low, indirect heat around 225-250°F. Maintain this temperature the entire time for tender meat. Cook for at least 4 hours, up to 6.

How can I tell when ribs are done?

Check for an internal temp of 195°F. Meat should be pulling back from the bones. Do a bend test – racks should flex easily. Meat should be fall-off-the-bone tender.

Should I wrap ribs in foil while cooking?

Wrapping ribs in foil after a few hours helps tenderize the meat faster. This powers through any stall in cooking. Keep foil tent slightly open.

Conclusion

Cooking melt-in-your-mouth pork spare ribs requires good techniques and recipes. With flavorful rubs and sauces, proper prep, and the right barbecuing methods, you can achieve competition-worthy results in your own backyard. Mastering the indirect, low and slow smoking method along with the high heat direct grilling sears in maximum flavor. Use an instant-read thermometer and check for doneness with the bend and pull-back tests. Rest cooked ribs before serving with traditional delicious BBQ sides. Your friends and family will be begging for your amazing spare ribs once you get these techniques down.