While I was at Sam’s Club yesterday to purchase and install 4 tires I bought a fresh pack of Pork Spareribs and decided to cook it, as this is one of my go-to grill items on both of my grills – gas grill and wood pellet grill. I had to replace the wood pellet grill (see my blog a week or two ago of product review) due to malfunction so I used the gas grill this time. But I still wanted real wood smoke, as I have gotten used to the unforgettable smell and taste of real wood smoke flavors using my other grill. So I used a kind of a guerilla tactics – used wood-chips in a smoking box and put it in my gas grill. It adds substantial wood flavor if you do it correctly – not hard at all.
I love pork spareribs because you get a lot of bang for the buck, I remember a discussion I had with a butcher at Sam’s club, and he preferred pork spareribs to baby back ribs – says its almost as tender and juicy but you get much more meat for the same price so he loves it. I was already cooking spareribs for similar reasons, but after hearing that from him, it made sense and I started buying it on a regular basis. Baby back ribs are awesome and the best if you especially buy it fresh, but they are expensive. so although I’ll still use baby back ribs, Pork spareribs are my go-to grill items that really maximizes the meat satisfaction per dollar spent! great with wine, you can eat the bbq by itself or with side dishes or salads, it’s hard to beat it. I have been using the dry rub method over wet rub (bbq sauce marinade for example) I am not sure if this is a phase or permanent, but lately I have been digging the dry-rub methods that I slightly modified with olive oil. just use a standard pork bbq rubs of your choice, and add spices and dried herbs you like (or fresh herbs if you have it, such as thyme or rosemary, or other herbs) and olive oil (optional) and you are good to go. internal meat temperature should be mid to high 140s at the least, but it is said that when the internal temperature reaches 190-220 or something like that range, the fat will break down and make it more tender, now I haven’t done that yet to measure it to get up to that yet, but next time I do want to do it so that it goes up to that temperature, it’s just hard and delicate because you have to really watch the heat as it can really scorch the meat when you are trying to bring the inner meat temperature up.
BBQ Spareribs (or Baby back ribs)
olive oil, or peanut oil
dry pork rub mix
dried/ fresh thyme
fresh ground pepper
Kosher, Seasalt or Pink Himalayan Salt
optional: a little bit of fresh or dried rosemary(not a lot), finely chopped or ground fresh or dried parsley, ground hot pepper (or mix of dried peppers), paprika.
BBQ Grill used: Green Mountain Davy Crockett Green Mountain Grill (Direct Wifi enabled)
to Prepare the meat:
with a sharp knife (such as pairing knife) to get rid of excess membranes off of the bones and on the back side if possible / as preferred.
Optional step: Brining process (I will blog about this later, I am still learning to do it especially on pork) If brined, Do the brining process first, and then go a lot easier on the spices after they are brined for anywhere from a couple of hours to overnight.
coat the rack with the Pork BBQ Rub of your choice.
Add additional Salt and/or Pepper as desired. Use only high quality salt such as Kosher Salt and Seasalt. Read the back of the label of the BBQ Rub, and give it a quick taste to see how salty it is.. Adjust the amount of additional Salt you apply to the rack accordingly.
Add any spices such as hot pepper mix, paprika, or rosemary
Rub on the Pork BBQ rub of your choice
cook at 275-350F depending on how fast you wanna cook it, until internal temperature gets to at least high 160’s range, and preferably all the way up to between 190-200. (but that takes some skill in order to accomplish that without scorching the meat outside completely, unless you like it like that somehow) Use a meat thermometer if you have one, in my case I didn’t have to use an external one because the grill had a probe built in.
Enjoy the recipe, if you ever try it, and leave me a comment if you do! 🙂