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ABS Barbecued Spareribs |
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Amount |
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Item |
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1/4 cup
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light brown sugar |
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1/4 cup
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granulated sugar |
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1/4 cup
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seasoning salt |
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2 tbsp
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garlic salt |
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1 tbsp
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onion salt |
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2 tsp
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celery salt |
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1/4 cup
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paprika |
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1 tbsp
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chili powder |
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1 tbsp
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fresh cracked black pepper |
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1 tsp
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sage, rubbed |
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1/2 tsp
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allspice |
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1/4 tsp
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cloves |
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1/4 tsp
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cayenne pepper |
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4
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slabs saint louis style ribs |
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4
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chunks apple wood |
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1 1/2 cup
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apple juice |
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1
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spray bottle |
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1
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spice shaker |
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Directions: |
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Preheat your American Barbecue Systems smoker to 225 degrees. I a lagre mixing bowl, mix all dry ingredients together. It's important to incorporate thoroughly. Next, remove the membrane from the back of the spareribs. This ensures even cooking and allows the seasoning to penetrate the backside of the ribs. Sprinkle seasoning on both sides of the ribs and let set for 15 minutes before placing on the smoker. Shake rib of excess seasoning before placing on the smoker. Add 1 chunk of wood every 20 minutes for the first hour. After 2 hours increase the temperature to 250 degrees. It will take 4 hours to complete your ribs. I like to start my finishing sauce during to last 15 minutes. Checkout the chefs notes below. |
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Chef Notes: |
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Lets start by spraying your ribs with apple juice every 20 minutes for the first hour and once on the hour afterwards. This helps the seasoning dissolve evenly and also helps the smoke adhere to the ribs. It's important to increase the temperature after 2 hours by 25 degrees. This helps the ribs render out the remaining fat. For the finishing sauce I like to use the ABS Kansas City Sweet. When finishing your ribs make sure not to burn the sauce. That's the reason for saucing during the last 15 minutes. For some reason the sauce starts to burn, spray the ribs with apple juice this will help by diluting the sugars in the sauce.
This recipe doesn't require wrapping and takes less than 10 lb of lump charcaol.
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Music City Catering - 1334 Seymour Drive, Pleasant View, Tn, 37416 - 615.746.9986 |
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