Smoked Spareribs

3 slabs of pork spareribs trimmed, prepared mustard, head country seasoning, brown sugar, head country barbecue sauce (optional) Remove membrane from spareribs. Trim spareribs appropriately. Rub both sides of sparerib slab with prepared mustard. Sprinkle head country seasoning and brown sugar generously on both sides. Place in refrigerator to marinade overnight if possible. Heat Hasty Bake Grill to 200 degrees using indirect heat. Place meat on grill bone side down. Smoke spareribs for 3 hours using a mix of pecan and hickory wood chips. After 3 hours wrap ribs in foil and cook on grill for an additional 45 minutes to an hour. Unwrap the ribs and put back on the grill for one more hour to tighten meat back up. If you are using barbecue sauce, brush on during the last 15 minutes of grilling. Remove meat from grill, let rest for about 10 minutes and serve.



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