SMOKED PORK SPARE RIBS

The first step to perfectly smoked pork spare ribs is buying fresh, quality ribs from your nearby butcher. Ideally you want to purchase your ribs no more than 2 days before you intend to cook them. If possible, have your butcher cut your ribs fresh and ask that you be allowed to select the ribs you want. Choose ribs that are well marbled, with healthy looking pork meat.

If you must purchase pre-packaged pork spare ribs, be certain to note the date on the label and choose the freshest possible. You may also want to buy extra ribs if you require a specific weight for a recipe; often pre-packaged ribs come with additional, undesired pork product in the folds.

The next, and most important step to cooking the best smoked pork spare ribs, is how you prepare and cook your ribs.

Start your preparations the night before smoking. Bring ribs out of the refrigerator and allow them to warm to room temperature. Rinse with cool water and remove the membrane using a lobster fork or knife.

Fresh ribs do not really need seasoning if cooked properly, however if you prefer using a dry rub, now is the time to apply it. Pat spare ribs dry with paper towels and apply your favorite rib rub. At the very least, you may want to use salt for it's tenderizing abilities.

Wrap ribs in saran wrap and refrigerate overnight.

The next day, prepare your smoker. Soak your carefully selected wood chips (hickory and apple give spare ribs a great flavor, for example) and soak them in water for at least one hour. This will keep your wood burning slowly and increase the amount of smoke the chips give off. Drain and wrap in aluminum foil with plenty of holes to allow the smoke to escape easily, but not so much as to release a great deal of ash (which can clog your burners.) A better option of course, is to use a smoke box if possible.

Start your smoker, building the main heat source on a designated side of the grill. When your smoker is hot, but not hot enough that you cannot keep your hand approximately 2 inches above the grill when away from the heat source, add your wood chips by placing them near but not directly on, the fire. Leave wood chips to start a good smolder- 1 hour offers great results.

Remove your spare ribs from the refrigerator and allow to warm to room temperature. When wood chips are smoldering steady, add your ribs to the grill, on the opposite side of the direct heat source. You want your spare ribs to be cooked by the smoke, and to avoid burning or drying out.

Let your ribs smoke for approximately 4 hours, longer for more flavor. If you choose to baste your smoked pork ribs, do not use a sauce with sugar (almost all BBQ sauces have significant amounts of sugar.) Try using apple juice for great results, and spray or brush on every 20 to 30 minutes or so.

If you want to add BBQ sauce to your smoked pork spare ribs, do so no sooner than 20 minutes before, or after, removing ribs from the smoker. Take care not to burn the sugars in the BBQ sauce or you risk burning your ribs, or flavoring your ribs with black char- and we don't wan that! Instead, pre-heat your BBQ sauce and apply them at the end of cooking time.

That's it! Great smoked pork spare ribs, without much effort- enjoy!

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