Sparerib Help Please

[Banshee34]

Ok guys I've got a friendly (or not) throw-down scheduled with a friend. While I love Beef ribs, the contest will use Spareribs.

I really need a tried and true rub and mop recipe please! I don't wanna lose!

And yes I'll be smoking them, so if you use a certain type of wood, knowing that would really be helpful as well.

[MikeThompson]

I love smoking pork ribs. I've tried lots of rubs and sauces and these are probably my favorites.

First, you have to start with a good dry rub. Try this one:

3/4 cup paprika
1/4 cup fresh black pepper
1/4 cup course sea salt
1/4 cup turbinado sugar (turbinado sugar will not burn like regular cane sugar)
2 tablespoons garlic powder
2 tablespoons onion powder
If you want a little extra heat add 1 tablespoon chili powder and 1 tablespoon cayenne

Put 1/2 of this on the ribs the night before and put into a plastic bag in the fridge. Put the remaining rub on before you put them in the smoker. Let the ribs sit out for 1/2 an hour to an hour before smoking them.

This is a basic southern mop sauce:

2 cups cider vinegar
3 tablespoons fresh black pepper
2 tablespoons salt
1 tablespoon worcestershire sauce
1 tablespoon paprika
1 tablespoon cayenne

The best advice for a mop sauce is don't mop too often because every time you open the smoker to mop you lose heat. Try and do it every 2 hours or so or whenever you have to add wood.

For the wood, hickory is by far the best thing to use and oak is a close second. I personally don't like mesquite for smoking cause it gets a bitter taste if you smoke for a few hours. Apple also works well and adds a kinda sweet taste to the ribs.

Hope it goes well for you. Let me know.

[Banshee34]

You rock Mike!

This recipe seems similar to one I found in my smoking bible, but do you mist the ribs at all??

[MikeThompson]

What I've found that works better than misting is putting a container under the ribs with some kind of liquid in it. I've used Coke, apple juice, rum (always keep a shot or 2 out for the cook), anything to add moisture. This will keep the ribs moist during the whole cooking time.

[RRSA]

smoke at 225 degrees for 2 hours, then wrap ribs in foil for one hour and continue to cook for 1 hour, unwrap the ribs and continue to cook for 1 more hour. I usually mop in the last 20-30 minutes of smoking.

[Banshee34]

Thanks Mike and RRSA!!!

My smoker actually has the water bowl above the flame and smoke. And R I will definitely try wrapping them as well!

[Banshee34]

Which cut of the ribs do you guys prefer?

[MikeThompson]

I like top loin ribs. Lot more tender.

[Banshee34]

Just looked up my choices between stores that I could get to today, Meaty Back Ribs (?) or St louis.

[MikeThompson]

Top loin ribs are from the back, so maybe that's what your meaty back ribs are. Not sure about St Louis ribs, but I think they're spare ribs, which won't be as tender or tasty.