Our new Hog Heaven is the first blend we have created Specifically for Pork. What better way to welcome it to the family than with a Master Grill by FreshJax Friend Marc with Ales.n.Tails?
Have him make ribs with it, you say?
What a great idea!
Marc's 3-2-1 Method Hog Heaven Spareribs with Riblet Burnt Ends
Rated 5.0 stars by 1 users
Category
EntrƩe
Cuisine
American BBQ
Servings
12
Prep Time
30 minutes
Cook Time
6 hours
"Had some family over for the big game this past weekend, and there was hardly a better way to enjoy it than with racks on racks of ribs!
I trimmed some spareribs "St. Louis Style" and seasoned them with a yellow mustard binder and the new @freshjax Hog Heaven Pork Rub. I also seasoned the trimmings and smoked them as well to make delicious riblet burnt ends! I got my @chargrillergrills Grand Champ XD going at 250ā° with @bbcharcoal and a mix of @westernbbqwood pecan and hickory logs.
Then, for those of you that aren't familiar with the 3-2-1 method, I smoked the ribs for three hours (spritzing with apple cider vinegar and beer every hour), wrapped them in butcher paper to smoke another two hours, then unwrap for the final hour, saucing with 30 minutes to go.
It's a near foolproof method that will give you juicy and tender ribs every time!
Cheers!"
-Marc, Our FreshJax Friend From Ales.n.Tails
Ingredients
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Pork spareribs (You choose how many racks. Leftovers are always great!)
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Yellow mustard
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FreshJax Hog Heaven Pork Rub
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1 cup apple cider vinegar
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1 cup beer
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Your favorite BBQ sauce
Directions
Prep The Night Before
The night before, trim the spareribs into a "St. Louis" style cut and remove the membrane on the bone side of the ribs. There are numerous helpful videos available on how to easily do this. Cut the trimmings into finger food friendly pieces. Apply a thin layer of yellow mustard over the ribs and trimmings, then seasoning everything on all sides with Hog Heaven. Place into the fridge uncovered overnight.
On Grilling Day
Preheat your smoker to 250Ā°-275Ā° using neutral and/or fruited wood, such as pecan, cherry, apple, etc.
Mix 1/4 cup of the apple cider vinegar and 1/4 cup of the beer and put into a spray bottle. Place a foil pan with the remaining apple cider vinegar and beer under the grate where the ribs will be.
Smoke the ribs (always bone side down) and riblet trimmings for three hours, spritzing with the spray bottle every hour.
Wrap the rib racks in butcher paper (or foil), spritzing the inside of the paper, and returning to the smoker for two more hours.
For the riblets, place them in a foil pan, pouring in BBQ sauce, and mixing well to coat them all.
Cover the pan with foil and return to the smoker for another 30 minutes to an hour, where these will be done for a nice little appetizer while waiting for the racks of ribs to be done.
After the wrapped ribs have been in for the additional 2 hours, unwrap them and return to the smoker for the final hour, brushing on a moderate coating of BBQ sauce with 30 minutes left to go.
Allow the ribs to rest for at least 15 minutes before slicing and enjoying.
