I’m back again with my second attempt at making some good American-style BBQ with spare ribs! I’ll start this by saying that the ribs turned out great (not perfect) and I’ll definitely be adding more rub/seasoning next time and will probably even hit them with some more sweetness before letting them rest.
I started off with making my own rub (recipe here) which I adjusted slightly from a recipe book I had a while ago:
I then applied it to the ribs after trimming the fat and membrane away. I could have added a lot more rub than I did but I was cautious after over-seasoning my beef ribs during Cook #1!
They then went onto my kettle BBQ (which was sitting at around 250°F) for 3 hours. I sprayed the ribs every hour to prevent them drying out too much:
After 3 hours, I brought them inside to wrap tightly in foil. I drizzled honey and sprinkled brown sugar on the foil, placed the ribs meat-side down and then hit the underside with some more honey and brown sugar. I wrapped them again and they returned to the BBQ for 2 hours. The ambient temperature was still running between 225°F and 250°F.
After 2 hours, I checked them again and probed them. They were cooked really nicely! I just hit them with a bit of maple syrup (an experiment which I’d highly recommend) before resting for an hour.
Then, the final reveal… As I say in my video, they tasted as good as they looked! If anything, they just needed a bit more flavour in the form of more rub applied at the start but I’ll definitely be getting some of these again and will maybe try saucing them next time!