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Wednesday, July 28, 2010

Mustard Marinaded Spare Ribs

Here is one of our favorite ways to enjoy spare ribs. We caved for you guys and wrote down some approximate measurements, but be as liberal as you like.


Two racks of trimmed spare ribs, cut into halves, with membranes removed

In a small bowl, mix:
1. Two tablespoons spicy mustard, such as Kosciusko's
2. One teaspoon cider vinegar
3. One teaspoon white wine vinegar
4. Two teaspoons honey
5. One clove crushed garlic

Mix the following spices in a jar:
1. Two teaspoons black pepper
2. One teaspoon cumin
3. One teaspoon coriander
4. One teaspoon smoked paprika
5. Half teaspoon cayenne pepper
6. Two teaspoons onion powder or onion salt
7. Two teaspoons mustard powder or coarse ground mustard seeds
**Pour half of this mixture into the marinade, and reserve the other half**

Rub spiced mustard marinade generously over spare ribs, and extra trimmed meat, store overnight.

1. Fire up your smoker with a large batch of coals. Using a chimney starter will help you get your coals lit.

2. Place your favorite wood on the coals, after it has soaked in water for at least an hour. We at Sizzle Grove mostly use hickory wood.

3. Allow ribs to cook for about 3-4 hours, checking every hour or so. Temperature may start off hot, but should even out to 250-275 degrees Fahrenheit. Light a small batch of coals mid-way through if necessary.

4. For one final hour of cooking time, wrap ribs in foil. At this point, they have absorbed plenty of smoke, and will not absorb more in the foil.

5. After one hour is up, sprinkle reserved spices over the top of the ribs.

6. Allow meat to rest for about ten minutes. Cut up ribs and enjoy!

**If your smoker still has some heat left and you still have some wood left, throw your extra trimmed marinaded rib meat on the grill grate! After it cooks through, chop it up into small bits with a good knife, and you've got boneless spare ribs! If your smoker goes cold, these boneless ribs will still be tasty on a standard propane grill or fried up in a pan.

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