Gimme yo ribs...

[Mos Eisley]

I have my own method but I have learned from y'all on here. What is your best method for spare ribs? No baby backs, hate those compared to the spares. St Louis cut is OK since they are just spare ribs that are trimmed (surprising how many people don't know that). Gimme your method ,please.

 

[BrandonM]

I go to Cheddars and say, “I’ll have the ribs please.”

 

[druryj]

Man, I do not understand why you prefer the St Louie's Ribs over some good Baby Backs; gimme them baby backs any day! But, to each his own...Anyway, here's what I do and they are fallin' off the bone tender and dang good! I mean G.O.O.D.

Wash and pat the ribs dry with paper towels. Use a brush and brush them with vinegar. I usually just use plain old white vinegar, but you can get fancy and try some of the balsamic vinegars if you want. Let them sit there for a few minutes to soak the vinegar up a little. Shake or drip or maybe use a paper towel to pat the excess vinegar off the ribs. Rub some kind of dry rub all over ribs. Put them bony side (curved) down in a big disposable tin pan; (you can get them for a $1 at Dollar Tree). Add about 1 inch of water to the pan; be careful not to wash the dry rub off with the water! Cover the whole thing with foil and seal the edges. Put the ribs in a 225 oven for about 3-4 hours.

Take the ribs out of the oven and lay them on a covered grill to finish. Baste with * Good BBQ sauce and flip gently several times during this part. I like my ribs to almost have a BBQ glaze on them; heavy glaze by heavily basting; lighter glaze by lightly basting. Anyway, be careful as you baste and flip, baste and flip. This part should take about 30 45 minutes. The ribs are done when you can easily pull a bone out using the tongs.

*Good BBQ Sauce:
Head Country Original
Yellow Mustard
Honey
Brown Sugar
Red Pepper Flakes
White Vinegar
Whisky or Bourbon (cheap stuff is fine)

I add about 1/2 a jar of yellow mustard to one bottle of Head Country. Add in about 1/2 cup of the brown sugar, 1/2 cup of the honey, a couple shakes of the red pepper flakes (or more; I like 'em hot & spicy so I shake the crap out of it), then I put in about half that much of the vinegar and the whisky. If you don't want to add whisky, that's cool, just drink it instead. Stir it all up real good and it will be almost orange colored, from the mustard mixing in with the BBQ sauce. I may add more mustard to make it more yellowish even. I really like that mustardy BBQ sauce flavor, I got hooked on a mustard based sauce years ago in North Carolina.

I like to warm the left over sauce up and dip my ribs in it as I eat even...you don't have to of course, buy you really oughta give it try.

 

[druryj]

I go to Cheddars and say, “I’ll have the ribs please.”

Hey, we are getting a Cheddars here in Yukon; it's gonna be right by the new Academy near my house too. Good eats?

 

[dlbleak]

I use Head Country rub for two hours in the smoker before lightly drizzling with sauce then wrapping for another 4 hours at 225 degrees. Simple and tasty.
Smokingmeats.com has lots of recipes

 

[MrShooter]

I have a brisket in the smoker right now. Bout to take it out to rest soon. Marinated and rubbed in Larue Dillo Dist. Murrica...

 

[MrShooter]

Hey, we are getting a Cheddars here in Yukon; it's gonna be right by the new Academy near my house too. Good eats?

I built that one. The Hooters and the Arby’s too. Not real fond of Cheddars food myself...

 

[adamsredlines]

Step 1: Drive to Memphis.
Step 2: Enjoy ribs

 

[JD8]

I go to Cheddars and say, “I’ll have the ribs please.”

Gross.... at least go to Burnco lol.

 

[Ignored Member]

Dry rub and let em smoke at 225-250 for 6-8 hours.
Let rest for 30 minutes then grab a beer and enjoy.