Backyard Barbecue Ribs
These spareribs spend 5 to 6 hours in hickory smoke at a low 250 °F, which is what makes the meat tender. The rub leans on smoked paprika, cayenne and rosemary, so the flavor builds in layers before any sauce arrives. The glaze is cooked down by three quarters until it turns thick and sticky, then brushed on over a hot grill for a deeply browned finish. It is a good project for a long weekend afternoon.
Instructions
Mix the brown sugar, smoked paprika, salt, cayenne, rosemary and garlic powder in a bowl. Rub the mixture over the whole slab of spareribs, then refrigerate them for at least 1 hour.
Get a smoker or a charcoal grill set up for indirect heat and bring it to 250 °F (120 °C). Add the hickory chunks so they give off smoke while the ribs cook.
Put the tomato paste, molasses, Worcestershire sauce, soy sauce and cider vinegar in a saucepan. Bring it to a boil over high heat, then simmer until the sauce has reduced by three quarters and turned thick and glossy.
Lay the ribs in the smoker or on the indirect side of the grill and cook for 5 to 6 hours, keeping the temperature steady at 250 °F (120 °C).
Brush the ribs with the reduced sauce and move them to a high grill. Turn and brush them often until they are well browned.
Take the ribs off the heat and let them rest for 10 minutes before cutting and serving.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
