Easy BBQ Spare Ribs at Home | Perfect Bite

Easy BBQ Spare Ribs at Home | Perfect Bite | Weber Kettle 18 |

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Hello and welcome to my channel, Cooking with ‪@cheftuan‬ Today I am feeling like some BBQ pork ribs. Armed with some charcoal, wood chips and a Weber 18 Kettle Grill. I will be making one rack of spare ribs with my own BBQ rub in combination with some Kosmos Killer Bee rub.
Kosmos is not sponsoring me. I just like this product of theirs. I managed to get it on Amazon.
I am an affiliate marketer on Amazon, buying through this link DOES NOT cost you anything extra. It gives me a little kickback, again, at NO EXTRA COST to you.
Here is the link: amzn.to/3TH1xvi
I used BBQ Pitmaster, Tuffy Stone's video here: amzn.to/3TH1xvi
as a guide for my BBQ rib cook. He is a legendary Pitmaster.
Feel free to use whatever rub you like. This video is more about the technique.
My BBQ spice rub goes something like this:
1 C light brown sugar
5 tbsp smoked paprika
5 tbsp garlic powder
5 tbsp onion powder
5 tbsp black pepper
5 tbsp fine sea salt
4 tbsp ginger powder
4 tbsp dried mustard powder
Ingredients:
1 rack of spare ribs
4 tbsp melted butter
BBQ rubs of your choice
spritz (use what you prefer)
My Spritz: (feel free to use what you prefer)
1 C water
1/4 C apple cider vinegar
6 splashes of Louisiana hot sauce
The equipment I used:
Weber 18 kettle grill
charcoal chimney
oven thermometer
kitchen tongs
probe thermometer (at the end for internal temp)
Kingsford regular charcoal (blue bag)
wood chips soaked in water or small wood chunks.
tumbleweed fire starter
Stick lighter
brush for sauce
spray bottle for spritz
foil
For the Texas crutch:
2 sheets of aluminum foil
light brown sugar to taste
my BBQ rub
Kosmos BBQ rub
spritz
honey
With my kettle grill. I know that 20-30 coals and half a chimney will give me enough heat (250-260F) for my cook. With the top and bottom grates slightly cracked open.
Steps:
Trim your ribs by removing excess fat and the thin membrane underneath. Or you can leave the membrane on if that's your thing.
Apply your rub in a nice even coating on all sides. Including the edges. Let this sit for at least an hour. This lets the salt pull some moisture out of the meat with will hydrate your BBQ spice rub and will help it adhere to the meat.
Set up your coals and light your coals. When they are white hot, they are ready. Pour your coals in front of the unlit stacked coals. This "Snake Method" will give you a nice controlled burn.
Close the lid and let grill get up to temp. 250-260F.
Once up to temp, lay your ribs on the opposite side of the coals. Add your soaked wood chips top of the lit coals and along the until coals. Close the lid with the air vents above your ribs so it can pull the smoke over the ribs.
Smoke for 1 hour. After 1 hour, brush your ribs with melted butter. Be thorough. Cover and smoke for another 30 mins.
After the 30 mins is up, spritz your ribs with your spritz concoction and put the lid back on for another 30 minutes. This will be a total of 2 hours.
After the second 30 minutes is up. Remove your ribs from the grill and place lid back on. You don't want to lose all your heat.
Place your ribs on a piece of aluminum foil bone side up and spritz. Apply a light coating of rub and light brown sugar and spritz again to hydrate the spices. Flip over so the meat side is facing up and repeat the process. But on the meat side, the last thing to do is give your ribs a light drizzle of honey. Now wrap this all up and return to the grill at 250F for another hour or until internal temperature of 201-203F.
If you want to sauce your ribs, remove from the foil and sauce your ribs however you like. Then return to the grill for about 5 minutes until the BBQ is set and is no longer runny and glossy. Pull off the grill and rest on a wire rack for about 5 minutes before slicing and eating.
Ribs are fun to make. The process isn't has daunting as it seems so don't be intimidated. You won't be a Pitmaster on your first try but practice makes improvements. The more you do this, the more comfortable you will become.
You will also find out what you like as far as rubs and sauces. What cooking times and temps work best for you and you will become better at this craft. Who knows, you might even become a great BBQ Pitmaster yourself one day! Enjoy!