Hot and Fast BBQ Spare Ribs

Cook Time

180 mins

Cooking Method

Barbecue

Cuisine

American

Difficulty

moderate

Prep Time

10 mins

Servings

6



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 Pulled Pork Rub

2 Red Bell Pepper

2 Scallions, chopped

10 lbs Spare Ribs, Rack

2 tbsp Tamari

1 tbsp Tomato Paste



Cooking Instructions


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. 

How to Trim Spare Ribs 

Trim the spareribs by removing the membrane off the back of the ribs, then trim excess fat off the top, and any of the thin ribs at the end of the rack (the last 3 or 4 that form a point). 

Wood Pellet Recommendation 

The balanced mix of savory and sweet smoke make the Competition Blend a great choice for this recipe.  

Note: This recipe contains Pit Boss Pulled Pork Rub.  

  1. 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.
  2. Season ribs on both sides with Pulled Pork Rub, then lay on the racks in the smoking cabinet. Smoke for 2 ½ hours.
  3. Meanwhile, prepare the sauce: Brush the bell pepper with oil, season with salt, then place directly on the grill grate.
  4. Open the sear slide and char over direct flame for 3 minutes, turning often.
  5. Remove from the grill, and set aside to cool, then skin and remove seeds.
  6. In a food processor, combine peppers, garlic, ketchup, brown sugar, scallions, tamari, honey, tomato paste, parsley, paprika, salt, and pepper.
  7. Process for 3 minutes, scraping down sides once or twice. Transfer to a jar and set aside.
  8. 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.
  9. Lower temperature to 275°F. Transfer to the lower grill, then cook ribs another 1 to 1 ½ hours, rotating racks half way through cooking.
  10. Carefully open foil, place racks directly on grates, and cook for another 10 minutes.
  11. Remove ribs from the grill, then rest for 15 minutes, before slicing. Serve warm.


Bigger. Hotter. Heavier. Tip


If you prefer to save time on trimming, you can always go with St. Louis Style Ribs which are essentially trimmed Spare Ribs.



Diet Info


  • Flexible Dieting








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