BBQ Spare Rib Cook

By RoketJSquerl

Ingredients

• 1/4 Cup Worcestershire Sauce
• 1 Cups Texas Bbq Rub (1 to 1 1/2)

Preparation

Step 1

Take the ribs out of the frig and let them start to get down to room temperature or close to it, approx. 70 degrees is room temperature. Start your fire and get it to a cooking temperature of 200 degrees to 235 degrees. You can cook ribs a little hotter than other meats if that is all you are cooking. Add your favorite wood to the fire for that smoke flavor. Now get the rack of ribs. You will notice that the ribs are bowed shape. One side has a white membrane covering it and you can see the rib bones through the membrane. The other side is more meaty and you can't see the bones through the meat. Turn the rack so the bone side (the side you can see the bones and membrane) is up. Take worcestershire sauce and rub all over this side of the ribs. Take a hand full of TEXAS BBQ RUB and rub all over the outside of the ribs over the worcestershire sauce. Cover with a good coat of rub but not thick at all. Just enough to cover the ribs. Flip the ribs over and repeat the worcestershire and rub act again. A little more rub on this side because this is the side we want to cook up on the cooker. You should see the rub and worcestershire forming a paste on the outside of the ribs. It is ready for the grill. Place on the grill with the meaty side up. It should be bowed down on the sides. Place the thickest part of the rib rack toward your heat source and of course you will use the indirect method to cook with.

That is it. You don't need to touch them again until they are ready. Approx. cooking times are as follows:

200 degrees – 51/2 hours
235 degrees – 41/2 hours

TIP: The ribs are done when you can take your hands and twist the ribs at the bone (you will see the bone sticking out of one end of the rack) and the meat tears away from the bone with just a slight twist. Take them off the grill and let them rest for approx. 10 minutes. Then stand the ribs on their edge, meaty side facing you, with the exposed bones on top and let your knife follow down the area between the bones. Don't try to push it through, just let the knife follow the shape of the rib.

One rack will feed approx. 3 to 4 people. But BEWARE these are going to go like hotcakes. I always figure 3 people to a rack.

TIP: You can have my BBQ sauce close by, but you will not need it. These ribs should be moist, juicy, and full of flavor. Just enjoy the true taste of the rib.