Ribs: Slow Smoked Pork Spareribs

Aug 17, 2009 After reading the review by jho I feel that the directions to this recipe need to be reviewed. This recipe does not call for specific type of wood chip as every person has already decided on what they like, I developed this recipe using hickory and apple chips, but I've also used whatever I had on hand, just make sure that the chips are well soaked. The barbecue sauce portion is meant to be used if desired and adds a subtle taste that should not override the smoked flavor of the smoking process. The sauce should only be used on the ribs after the ribs go through the slow smoked process and should be done on a regular grill over indirect heat, you want the sauce to be very sticky. You may also use the sauce as a side on the table instead of cooking the sauce on the ribs. Some of my guests over the years prefer the ribs without the sauce. When using the rub you may adjust the amount you rub onto the ribs. There should be some leftover rub when you are finished applying the rub to the ribs. This recipe was never meant to be used directly on a grill. Direct grilling has a tendency to dry out the meat. This recipe was developed using a Brinkman Slow cooker using charcoal I have used a Brinkman gas slow cooker as the heat can be better controlled. I am now using a BBQ Grillware slow smoker when cooking these ribs. The main secret to moist great tasting ribs is slow cooking at a temperature of 225 to 250 degrees. The water/wine in pan helps keep a moist environment.

—Chuck 

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