You've seen our recipes for Sizzle Grove's Chinese-Style Dry Rub and Chinese-Style Barbecue Sauce... now we're gonna tell you how to use them.
Think about spare ribs from the Chinese restaurant... flavorful, slightly sticky, but not completely slopped up with sauce. Our sauce recipe yields just over 1/2 cup of barbecue sauce, closer to about 3/4 of a cup. This should be enough for two racks of spare ribs.
However, Chinese restaurant ribs are cooked quick, and we smoke our spare ribs for about four hours here at Sizzle Grove.
Two racks spare ribs
Plenty of Asian-Style Dry Rub
Plenty of Asian-Style Barbecue Sauce
Rice wine vinegar
1. Trim the ribs. This tutorial will help.
2. Start a chimneyful of coals to set for indirect cooking, and soak your favorite wood chunks in water.
3. Drizzle spare ribs lightly with rice wine vinegar on each side, and sprinkle ribs generously with dry rub.
4. When coals are ready, pour them into the coal pan, along with a few soaked wood chunks.
5. Place the ribs fat side up on the smoker, overlapping slightly if necessary. They can be shifted later during cooking. Close the lid, and adjust the vent for a target temperature of about 250 degrees.
6. After about an hour, start another full batch of coals, to be added at the 2 hour mark. Once these coals are added, shift the ribs around, in case they overlap.
7. After about 3.5 hours, turn the ribs fat side down, and begin brushing the underside with sauce. Close the lid 15 minutes, then repeat on the other side of the ribs. Wait another 15 minutes.
8. Ribs should be done after about 4 hours, or until the bones are protruding and the ribs can be cut very easily with a knife. Let rest about 10 minutes, chop up, and enjoy!
**Don't forget, if you still have heat over your coals, throw some dry rub onto your trimmed rib tips, and get them on the smoker! They should take about less than an hour, and can be sauced up during the last 10-15 minutes.