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Hot and Fast BBQ Spare Ribs
Hot and Fast BBQ Spare Ribs
Rated 3.7 stars by 20 users
Category
Pork
Servings
6
Prep Time
10 minutes
Cook Time
180 minutes
You’ve made low ‘n slow ribs, but have you tried hot and fast? This method allows you to get tender, moist ribs in a shorter amount of time. These meaty spare ribs are seasoned generously in Pulled Pork Rub then given an initial two hour smoke in the Pit Boss Platinum Series Lockhart. Coat them generously in a house-made smoky bell pepper BBQ sauce, wrap and let them absorb moisture and flavor for the final hour. The result? Competition-quality smoked ribs in just a few hours.
Ingredients
1/2 tsp Black Pepper
1/4 cup
Brown Sugar
2
Garlic Cloves, peeled and smashed
1 tbsp
Honey
1/4 cup
Ketchup
1 tsp
Kosher Salt
1 tbsp
Paprika
1 tbsp
Parsley, Chopped
-
Pit Boss Homestyle Pork Rub
2
Red Bell Pepper
2
Scallions, chopped
10 lbs
Spare Ribs, Rack
2 tbsp
Tamari
1 tbsp
Tomato Paste
-
Pit Boss Competition Blend Hardwood Pellets
If you prefer to save time on trimming, you can always go with St. Louis Style Ribs which are essentially trimmed Spare Ribs.
Trim the spare ribs by removing the membrane off the back of the ribs, then trim excess fat off the top, and any of the thin ribs at the end of the rack (the last 3 or 4 that form a point).
Wood Pellet Recommendation
BIGGER. HOTTER. HEAVIER. TIP
HOW TO TRIM SPARE RIBS
Directions
Fire up your Pit Boss Platinum Series Lockhart to 325°F, and pull both the side knobs out to ensure the smoking cabinet maintains a temperature of 200°F.
Season ribs on both sides with Homestyle Pork Rub, then lay on the racks in the smoking cabinet. Smoke for 2 ½ hours.
Meanwhile, prepare the sauce: Brush the bell pepper with oil, season with salt, then place directly on the grill grate.
Meanwhile, prepare the sauce: Brush the bell pepper with oil, season with salt, then place directly on the grill grate.
Remove from the grill, and set aside to cool, then skin and remove seeds.
In a food processor, combine peppers, garlic, ketchup, brown sugar, scallions, tamari, honey, tomato paste, parsley, paprika, salt, and pepper.
Process for 3 minutes, scraping down sides once or twice. Transfer to a jar and set aside.
Lay out 4 large pieces of aluminum foil on a sheet tray. Remove ribs from the smoking cabinet, then lay each rack on 2 overlapping pieces of foil. Spoon sauce over each rack, then tightly close foil around the ribs.
Lower temperature to 275°F. Transfer to the lower grill, then cook ribs another 1 to 1 ½ hours, rotating racks half way through cooking.
Carefully open foil, place racks directly on grates, and cook for another 10 minutes.
Remove ribs from the grill, then rest for 15 minutes, before slicing. Serve warm.
ENJOY!