The more tender they become, the more bend you’ll see when performing this test. If the ribs don’t bend at all, you still have a long way to go. Once the arm of the tongs is halfway up the rack, pinch down on the rack and lift the whole thing up. Do so carefully so as not to rough up the underside of the ribs too bad. To do so, take a pair of tongs held perpendicular to the rib bones and guide one arm of the tongs under the rib rack. Let them cook for 1 hour, then flip and cook for another hour.Ĭheck the sag of the ribs with the bend test. Put them bone side down on the rack of the smoker, directly over the coals. Evenly coat the ribs with about 2 tablespoons of the rub on each side. To make the ribs, brine the ribs overnight, or for at least 4 hours. If you’d rather not bother with the ice, make the brine with 2 gallons of water, and do it far enough in advance so it will be completely cooled before adding the raw ribs. Add the sugar and salt and stir until dissolved. To make the brine, in a 10-quart pot, bring the water to a boil, then turn off the heat. PORK SPARE RIBS RECIPEġ full rack pork spare ribs, about 2 1⁄2 pounds It’s shaken on to a thickness where you can still see some of the meat underneath. The racks aren’t dunked into a large pan full of rub, either. “Evenly coat” means a lot of different things to differ- ent people, but it’s not a rub. At the restaurant, we evenly coat them from a shaker full of Rub Potion Number Swine. The rub is best applied right before you put the slabs on the pit.įeel free to season ribs as heavy or light as you like at home. The brine isn’t necessary at home, but it helps with making consistently juicy ribs at the restaurant. We brine the meat overnight, then rub it in the morning. There’s nothing that isn’t improved by a little extra smoke from hog fat. We liked the flavor and made what in hindsight was an obvious change in methods. One of our pit guys reverted back to coo ing the ribs inside the whole hog pits during his shifts. The ribs were either undercooked or too smoky, and we didn’t have the time or help to figure it out. After a few months of tweaking temperature settings and which racks the ribs should sit on, we gave up the fight. It was the first barbecue-cooking implement we’d ever used that wasn’t fueled solely by hardwood coals. ![]() The smoker is a big metal box fueled by wood chunks, but it’s not really appropriate for home cooks due to its size and hefty price tag. We bought a wood-fired cabinet smoker just for ribs because we couldn’t keep up with demand when we first opened.
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