{"id":21,"date":"2008-03-22T14:25:02","date_gmt":"2008-03-22T21:25:02","guid":{"rendered":"http:\/\/pwoodford.net\/cookblog\/?p=21"},"modified":"2021-03-04T07:46:25","modified_gmt":"2021-03-04T14:46:25","slug":"croutons-smoked-pork-spareribs","status":"publish","type":"post","link":"https:\/\/pwoodford.net\/cookblog\/?p=21","title":{"rendered":"Crouton&#8217;s Smoked Pork Spareribs"},"content":{"rendered":"<p>Ditalini and I love pork spareribs.&nbsp; Full slab, St. Louis style, Kansas City style, baby back,&nbsp;they&#8217;re all good. In an <a href=\"http:\/\/pwoodford.net\/cookblog\/?p=17\">earlier entry<\/a>, I offered an easy&nbsp;recipe for dry-rubbed baby back ribs that are first cooked in the oven and then finished off on the barbecue grill.&nbsp; This time I&#8217;ll describe something a bit more ambitious: pork spareribs cooked from scratch in&nbsp;a smoker.<\/p>\n<p><div class=\"hrecipe h-recipe jetpack-recipe\" itemscope itemtype=\"https:\/\/schema.org\/Recipe\"><h3 class=\"p-name jetpack-recipe-title fn\" itemprop=\"name\">Crouton&#039;s Smoked Pork Spareribs<\/h3><ul class=\"jetpack-recipe-meta\"><li class=\"jetpack-recipe-servings p-yield yield\" itemprop=\"recipeYield\"><strong>Servings: <\/strong>4<\/li><li class=\"jetpack-recipe-time\">\n\t\t\t\t<time itemprop=\"totalTime\" datetime=\"4-6 hrs plus prep\"><strong>Time:<\/strong> <span class=\"time\">4-6 hrs plus prep<\/span><\/time>\n\t\t\t<\/li><li class=\"jetpack-recipe-difficulty\"><strong>Difficulty: <\/strong>medium<\/li><li class=\"jetpack-recipe-print\"><a href=\"#\">Print<\/a><\/li><\/ul><div class=\"jetpack-recipe-content\"><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>pork spareribs (for this cooking method we recommend full slab, St. Louis, or Kansas City style, but not baby back)<\/li>\n<li>dry rub (Corky\u2019s, Rendezvous,&nbsp;home made, etc)<\/li>\n<li>wood chips for smoking (mesquite or hickory)<\/li>\n<li>barbecue sauce (whatever kind you like; our favorite is <a href=\"http:\/\/pwoodford.net\/cookblog\/?p=19\">this stuff<\/a>)<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>Four or five days before cooking, prepare the ribs.&nbsp; Place ribs meat side down and remove the white membrane from the back side of the ribs, or cut the membrane between each rib with a sharp knife (they say you can work up a corner of the membrane with a sharp knife and then pull the rest of it off, but that never works for me, and I always wind up cutting the membrane between each rib, which works just as well). Coat ribs liberally with dry rub; wrap in aluminum foil and store in refrigerator.<\/p>\n<p>On cooking day, remove the ribs from the refrigerator and let them return to room temperature.&nbsp; Soak wood chips in water. Prepare the smoker (we use a Weber Smoky Mountain Cooker).&nbsp; When the charcoal&#8217;s ready, add water to the basin inside the smoker, put the ribs on a rack, cover the smoker, and sprinkle wood chips on the charcoal through the access door.&nbsp; About once an hour, open the door and add a few fresh charcoal briquets and&nbsp;wood chips.&nbsp; After about two hours, open the cover and add more water to the water basin.<\/p>\n<p>The ribs are done when the meat begins to pull away from the ends of the rib bones.&nbsp; If you&#8217;re nervous about relying on your own them-ribs-is-cooked instinct, you can check them with a meat thermometer (160-170 degrees F, being careful not to touch a bone with the thermometer).&nbsp; Total cooking time should be four to six hours.<\/p>\n<p>Serve with anything barbecuish: corn on the cob, potato salad, baked beans, etc.<\/div><\/div><br \/>\n<a title=\"smoked_ribs_1 by Paul Woodford, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/halfmind\/16671034371\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/farm9.staticflickr.com\/8578\/16671034371_3bc2085631_o.jpg\" alt=\"smoked_ribs_1\" width=\"400\" height=\"383\"\/><\/a><br \/>\nDry-rubbed ribs just going on the smoker<\/p>\n<p><a title=\"smoked_ribs_2 by Paul Woodford, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/halfmind\/16671387302\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/farm9.staticflickr.com\/8603\/16671387302_e75424fe82_o.jpg\" alt=\"smoked_ribs_2\" width=\"400\" height=\"400\"\/><\/a><br \/>\nSmoker (note the access door), spare charcoal, wood chips<\/p>\n<p><a title=\"smoked_ribs_3 by Paul Woodford, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/halfmind\/16672411155\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/farm9.staticflickr.com\/8683\/16672411155_f0d2accb4c_o.jpg\" alt=\"smoked_ribs_3\" width=\"400\" height=\"382\"\/><\/a><br \/>\nFinished ribs (note how the meat is pulling back from the bones)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ditalini and I love pork spareribs.&nbsp; Full slab, St. Louis style, Kansas City style, baby back,&nbsp;they&#8217;re all good. In an earlier entry, I offered an easy&nbsp;recipe for dry-rubbed baby back ribs that are first cooked in the oven and then finished off on the barbecue grill.&nbsp; This time I&#8217;ll describe something a bit more ambitious: pork spareribs cooked from scratch in&nbsp;a smoker. Dry-rubbed ribs just going on the smoker Smoker (note the access door), spare charcoal, wood chips Finished ribs (note how the meat is pulling back from the bones)<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18,31],"tags":[52,96,153,152,154],"class_list":["post-21","post","type-post","status-publish","format-standard","hentry","category-meats","category-smoking","tag-dry-rub","tag-pork-spareribs","tag-weber-bullet","tag-weber-smoker","tag-weber-smokey-mountain-cooker"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pixFB-l","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/21","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21"}],"version-history":[{"count":8,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/21\/revisions"}],"predecessor-version":[{"id":2623,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/21\/revisions\/2623"}],"wp:attachment":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}