Easy Way to Smoke Spare Ribs That Will Taste Good and be Juicy! (2017)
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- Опубликовано: 15 мар 2017
- Easiest way to smoke spare ribs that will taste good is what I will show you in the video. We will smoke ribs on Hickory and show you a good smoked Spare Rib Recipe. You can eliminate the wrapping process to make it even easier but I believe the wrap is easy even for a beginner and the taste you get by wrapped can not be matched add whatever you like to the wrap that you think will taste good but still will keep it an easy way to smoke spare ribs.
Select the best spare rib by picking a rack that does not have any shiners or large fat pockets. Pick a rack of spare ribs that has nice marbling. Coat with your favorite in this video we use GQue Rub. Then cook over Hickory wood at 275 degrees for 3.5 hours and the bark is set so that if you try to rub off with your finger it wont come off.
For wrapping the ribs we used Brown Sugar, Honey & Butter however use anything you like. Since we went sweet in our wrap we are going savory in our sauce. If you go savory in your wrap I recommend go sweet in your sauce. Let ribs cook until they get the doneness you like use a toothpick to check after about 20 minutes if you want them softer let them cook longer if they are just the way you like them sauce them with your favorite sauce and put back on the smoker for 10-15 minutes.
This process is the easiest way to smoker spare ribs while ensuring they taste good. Sure you can use more steps or less steps if you like but we think this is good for a beginner to get them going down the right path.
Recipe:
1 rack of spare ribs
GQue Rub
Cook for 3.5 hours at 275
wrap in foil with whatever you like - we used honey, brown sugar and butter in this particular video.
Cook in foil until they reach the doneness you like start checking after 20 minutes with toothpick.
Once they reach desired doneness apply sauce and add to smoker for 10-15 minutes then slice and serve.
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Jason knows EXACTLY what he's doing! Stop in to his BBQ joint in Broomfield, GQue Championship BBQ. You won't be disappointed.
Well...Reading that just made my day Mark - Thank you for your business and for leaving a nice comment!
Thanks. Used this as a guideline for smoking my first slab of spares. Turned out awesome!
Straight forward and to point :).
What is there to dislike about this video? You did an awesome job! Thumbs Up!
I like the way you think! Thanks for watching!
That was some fine perfectly cooked ribs Jason! I really like the brown sugar, honey and butter you did for the wrap. I'll give that a try on my next ribs cook! Thanks brother!
They were fantastic Rus! Thanks for watching!
just bought a smoker, thanks for the video. love the brown sugar and honey and butter idea to wrap........can't wait to do this!!
Your going to love it! Thanks for watching!
Wow Jason them ribs looked sooo good. I can't wait to get the WSM out this weekend. Thanks great video.
Hey Thanks for watching Keith! Those ribs were fantastic! Nice and juicy just the way I like them - Enjoy yours this weekend!
Great video Jason.
Everyone, get your rib on!
thanks bro!
Nice tutorial Jason! Looking forward to your 'tell all' competition series : )
Ill try to get as much info as I can into 10 or so minutes which you know will not be enough time! Thanks for watching Kirby!
Jason, brother I just want to say thank you. I've been watching your videos, and I finally decided to order The Rub and The Topper. I can't even light a fire, much less barbecue. But I took notes from watching your videos, did your ribs step by step, then when you added the brown sugar and honey, I went ahead and added some of your sauce like Bills recipe that you posted and they were AMAZING. I can't wait for my friends to try them and I can't wait for you to show us how to do a full chicken. Thank you again for showing me how to grill the best ribs I ever made. Maybe now, I can smoke my first brisket :)
I can’t tell you how much that means to me to read that! That’s what I’m all about teaching people to become better bbq cooks by sharing what I know! Thanks so much for the nice comment brother!
finally some ribs that are alittle brown in the middle just like my family like. 👍 most of the ribs i see are pink or not done looking. I guess we like them done more then most.this shows it can be done and not dryed out.
You did a great job showing how to get some tender ribs. Thanks buddy and send a slab my way.
They are probably passing the pot roast in the air right now haha Thanks for watching!
Nice cook man. Looks awesome.
Thanks for watching! They were great!
The ribs look delicious. I just bought a rack to smoke. I have a camp chef pellet grill that I will be using. Great video.
Thank you for kind words! Should be great for you!
That look so good. My husband just smoked me some ribs a couple days ago. My favorite :)
They were fantastic! Lucky you! Thanks for watching!
Great tips, Jason! I've used honey, brown sugar, and butter to make up a sauce,, but mixing them in a pan on the stove. Never thought of laying them on there, wrapping the ribs, and letting them mix themselves. That's both a step and a dirty pot eliminated, and I'm all for eliminating dirty pots.
Temperature can't be overemphasized, and for anyone who's getting serious, I'd definitely recommend blowing a few bucks on a digital gauge with a remote probe. Every time you open the thing up to check that thermometer, you've just lost a bunch of heat that it has to recover to get *back* to 275°. My dual probe Maverick was one of the best investments I've ever made. I can keep a sharp eye on chamber temp as well as internal meat temp, while I'm in the kitchen making the cornbread to go with those ribs, or at the other end of the house watching your RUclips videos. LOL
Hey Moosie! Yes no doubt..gotta know where your meat is at! Digital probe thermometers are great for that...as the old saying goes If your a look'n you aint cook'n. Thanks for watching!
This is great Jason, this helps a lot my Brother!! Delicious Ribs and my Mouth's Watering 😊😋
Oh yeah!! Thanks for watching Ellen!
Definitely trying this as well 👍🏾
Foolproof ribs!
Thanks for this !!
Thanks for watching!
Very professional done video. Quality I need to shoot for. Some just have it!
Thanks Tom!
Nice! That's a great video for rib rookies like me! :)
Good to hear - thanks for watching TTM!
Well done, Jason. Great lookin rack of ribs my friend.
They were so good Russ! Thanks for watching!
Subbed and clanged the bell Jason. Nicely done.
Ding a ling a ling! Thank you Oren and we'll see ya down the road!
Now you got me excited about cooking my ribs later today. Going to be using "The Rub" on them.
Pops + Ribs + the rub + Tito's = Ribbage!!!
gonna try that this weekend! btw where can I get a pair of those gloves from?
Jason, great job on that rib my friend. I am good friend with Greg from Ballistic BBQ and I came to you channel from him. Just Sub. your channel... :-) Question what camera are you using for your videos. I have a channel also and I was curious to hear about that. Keep up the good work!
Cool - Welcome! I have an anova and enjoy sous vide...although I don't sous vide everything haha - Look forward to your videos! so different videos have been shot with different cameras. The most recent ones are a canon DSLR but I don't know the number off the top of my head. the earlier ones were with a go-pro and then the middle ones were with an i-phone
My favorite part is the taste test as well, just perfect ribs!
Thanks for watching Michael!
Man those ribs looked amazing! You make me wanna smash a rack lol. Keep up the good work!
They were awesome Rich! Thanks for watching!
im gonna keep watching!
I'm still using that competition rib recipe you posted a long time ago. sometimes us normal folks can't pick the best ribs because it's hard to tell when it's packaged
That was a good one! Thats the point Lyle so that you can pick out the right one in the package - I should have explained it better. Thanks for watching bro!
I'm subscribed!!!
Woohoo! We'll see you down the road Mary!
Love the channel man, james brought me here. I want to buy some of your rub.
Awesome - James is the man! there is a link on our site www.gquebbq.com that will take you to the online retailers that have it. Thanks for watching!
Fantastic tutorial Jason, got my mouth watering.......I usually cook at a little lower temp, 255-250 and cook for about 5 hours. I only wrap in foil if I am adding a liquid during the cook, otherwise I like wrapping my ribs in butcher paper. Great video, I bet those ribs were on point.
They were money bags! Thanks for watching Big D!
Excellent backyard bbq rib tips. Are you ever gonna do chicken or leg quarter bbq how to. Cause that my nemesis one minute it's ok next time rubbery skin. Tips needed
Use a rub with salt in it and apply it a few hours before cooking. Buy smart chicken. give it high heat and you should be good! the key is getting the moisture out o the skin and using good chicken that has not been antically plumped up with fat rubbery skin and high heat. Thanks for the suggestion I will add it the list.
I'm out today making baby back ribs. Baby backs, Georgia style pulled pork and smoked tri tip. I still do my ribs like your video. I sometimes let my ribs start off sitting in my vinegar and apple juice before I seasoned them. I only have done spares for KCBS contest. I do only babybacks. I think a cool video would be making rib tips from the meat you would cut off. Myself I don't bbq it. I normally take it home to make pork adobo.
that would be cool! You should do it Tom!! Hope your meal keep out great today!
Hi Jason, love the video. Do you spritz or baste throughout the 3.5 hour cook?
Good to hear - No Spritz or baste in this video. Thanks for watching!
Wow thats so nice and juicy.
Thank you! Thanks for watching!
Hey Jason! I've got 3 bottles of your rub on order and have a question. I either smoke on my Primo Oval XL or my Pit Barrel Cooker. I have a X-mas party coming up that I'm cooking for and am going to throw 10 racks of ribs in the PBC. I've always smoked my ribs straight through with no foil. I know there is a big difference between competition ribs vs backyard/restaurant ribs.
I'm curious how you guys do them in your restaurant? That's obviously the way most people like them so I'd like to use your rub and do them the same way.
Thanks for any help!
How
Hi there! We do not wrap In the restaurant / we go through so many racks that the constant opening and closing of the pit would take for ever for them to cook. Hope you like the rub!!
Hot damn Jason..those ribs are calling me.
I wish you could have tried them - man they were good! Thanks for watching bud.
Wow, I LOVE that method of a sweet wrap, followed by a savory sauce. Great layering by not using sweet on sweet. Damn fine Jason!! Cheers bud!!
Yes can't keep putting sweet on sweet unless you like it REALLY sweet - Thanks for watching bud!
Awesome juicy ribs! Jason, where can I get some of that rub? I need a link! Rock On!
Sal - Im happy to send you some if you send me your address on Facebook. Its also available on our website www.gquebbq.com about half way down on the main page. Thanks for wathcing!
Got some coming! Going to do a review! Rock On Jason!
damn I need to check my seasoning cause mine are coming out dry and chewy lol
Jason, I am new to smoking. I have seen many RUclipsrs use Parkey squeeze bottle. You use butter. I would think butter is a little healthier. Is there a difference?
HI Lee!! Welcome to the world of smoking!! Best thing I can say is do a side by side with everything being the same except for the butter. I have done these kinds of tests testing soooo many different things over the years. I dont think the difference is that huge. I prefer butter to margarine (oil) which is why I use butter. Thanks for watching!
GQue is that how you serve them at the restaurant??
No we do them differently - Thanks for watching!
nice color to them ribs bet they tasted amazing to! I mean how can you go wrong withe brown sugar and honey...lol
haha! Indeed! they were great - Thanks for watching!
GQue BBQ wanna ship me a sample of that rub I won't object...lol
Btw, the audio cuts out for the last 1.5 minutes in this video....
where can I get you rub and sauce at? love your videos Gque
Thanks for watching Matt- We have a couple of online retailers selling it - I know these guys have plenty of stock. www.thekansascitybbqstore.com/products/gque-championship-bbq-the-rub-12-72oz
Thank you for the link Gque I'm definitely getting some!!! Hope you have a great day Sir.
Hope you like it - that batch was packed too tight so if its clumpy break it up with your finger and you will be good!
The link you give me was twice the amount for shipping so ill look around. Definitely will get some and review it
bummer - ok - Hope you like - I can send you some if you can't find reasonable shipping.
where do i get the rub
Its available online at KC BBQ store - we are in the process of setting up our own online site. Thanks for watching!
The thing is that most ppl are not looking to cook ribs to compete.... Just for the family.The information is good,but not what is needed.Many books and videos on how to cook ribs out there, but unless you are in a show, this is s waste time.Just cook for you and the family.
thank you for watching!
GQue BBQ Just some friendly advice... Keep it low and slow!!!.
Great video but Gahh, they spend a minute telling you what they are going to tell you, over and over. Start at 1:10.
Thanks for watching and for sharing the tip!