Heath Riles' Sweet & Spicy Spare Ribs
Heath Riles’ Sweet & Spicy Spare Ribs
Cook ribs to an internal temperature of 190 degrees, wrap and let rest for an hour. Check internal temperature in several places if necessary.
BBQ, BBQ Sauce
EQUIPMENT
- Smoker or Grill
- Paper Towel
- Plastic wrap
- Towel
- Cooler
- Thermometer
- Knife
INGREDIENTS
- Heath Riles Sweet BBQ Sauce
- Pork Spare Ribs ((trimmed St. Louis Style if preferred))
Spritz
- Water
- Apple Juice
- Apple Cider Vinegar
Water Pan
- Water
- Apple Juice
- Apple Cider Vinegar
Binder
- Yellow Mustard
- Honey
Injection
- Apple Juice
- Cane Sugar
- Salt
Sweet & Spicy Dry Rub Ingredients
- ½ C Brown Sugar
- ¼ C Smoked Paprika
- 2 Tbsp Chili Powder
- 2 Tbsp Salt
- 2 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 1 Tbsp Cumin
- 1 Tbsp Granulated Sugar
- 1 Tbsp Ground Black Pepper
- 1 tsp Cayenne Pepper
Instructions
Optional Injection: Inject ribs with a mixture of apple juice and equal parts cane sugar & salt.
Dry Rub: Mix Sweet & Spicy Dry Rub ingredients in a bowl and set aside.
Binder: Mix 1 part yellow mustard with 1 part honey.
Pat ribs dry with a paper towel and apply binder to front and back of ribs.
Apply Sweet & Spicy Dry Rub, ensuring front and back are well-coated (the binder helps the rub adhere and achieve a nice, crispy bark).
Place ribs in preheated smoker or grill (220-235 ºF), bone-side facing down, above a water/drip pan filled with water, apple juice and/or apple cider vinegar.
Smoke or grill ribs at 220-235 ºF until reaching an internal temperature of 190 ºF, about 3 hours, spritzing every 45 minutes with a bottle filled with equal parts apple cider vinegar, apple juice and water.
Remove ribs from smoker or grill and wrap in plastic wrap, then wrap in an old towel and place in a cooler to rest for one hour. The internal temperature will rise to 200-205 ºF, softening the connective tissue further.
After resting, remove ribs from cooler, unwrap, slice and serve with Heath Riles Sweet BBQ Sauce.
Notes
bbq sauce, featured box item, ribs
