cooked and separated ribs next to bowl of sauce

Hot and Fast BBQ Spare Ribs

Category Pork BBQ Smoke Game Day July 4th

Servings 6

Prep Time 10 minutes

Cook Time 180 minutes

You've made low 'n slow ribs, but have you tried hot and fast? This method allows you to get tender, moist ribs in a shorter amount of time. These meaty spare ribs are seasoned generously in Pulled Pork Rub then given an initial two hour smoke in the Pit Boss Platinum Series Lockhart. Coat them generously in a house-made smoky bell pepper BBQ sauce, wrap and let them absorb moisture and flavor for the final hour. The result? Competition-quality smoked ribs in just a few hours.

Author:
Pit Boss Kitchen

Ingredients

1/2 tsp Black Pepper

1/4 cup Brown Sugar

2 Garlic Cloves, peeled and smashed

1 tbsp Honey

1/4 cup Ketchup

1 tsp Kosher Salt

1 tbsp Paprika

1 tbsp Parsley, chopped

Pit Boss Homestyle Pork Rub

2 Red Bell Pepper

2 Scallions, chopped

10 lbs Spare Ribs, Rack

2 tbsp Tamari

1 tbsp Tomato Paste

Directions

Fire up your Pit Boss Platinum Series Lockhart to 325°F, and pull both the side knobs out to ensure the smoking cabinet maintains a temperature of 200°F.

Season ribs on both sides with Homestyle Pork Rub, then lay on the racks in the smoking cabinet. Smoke for 2 ½ hours.

Meanwhile, prepare the sauce. Brush the bell pepper with oil, season with salt, then place directly on the grill grate.

Remove from the grill, and set aside to cool, then skin and remove seeds.

In a food processor, combine peppers, garlic, ketchup, brown sugar, scallions, tamari, honey, tomato paste, parsley, paprika, salt, and pepper.

Process for 3 minutes, scraping down sides once or twice. Transfer to a jar and set aside.

Lay out 4 large pieces of aluminum foil on a sheet tray. Remove ribs from the smoking cabinet, then lay each rack on 2 overlapping pieces of foil. Spoon sauce over each rack, then tightly close foil around the ribs.