#Smoked ribs rest time full

Use the tip of your knife to slide between that bone and the meat. Move up to the top edge of the ribs where they get super thick.Start by squaring up the ends an taking off the “tail” where the meat becomes thin and the bones are spread far apart. Begin by grabbing a high-quality sharp knife.You can save your trimmings for stock or smoke them alongside your spare ribs for a little pitmaster’s snack to munch on in the afternoon. Spare ribs generally come in a cryovac pack straight from the processing plant and require a little bit of trimming at home before they are ready to hit the smoker. Trimming spare ribs is an important step in the smoking process. I prefer using fruit woods with ribs, but if you’re looking for a classic BBQ flavor, give hickory or oak a try. Since we are focusing on clean flavors with the smoke and the seasoning, we need to treat the smoke like another ingredient in the recipe. If you’re a no-sauce lover, this recipe is for you! My husband Todd is a classic BBQ guy and prefers to taste the ribs, the smoke, and a kiss of seasoning instead of sauce and everything else. I have recipes for that type of rib cook (just head to my Ribs Recipe Category), but this one keeps it straight forward and simple. There are several methods for smoking spare ribs and a majority of them include wrapping in foil or saucing. As the ribs slowly smoke and cook, the meat tenderizes and the tight tissues turn into soft and melty gelatin.

#Smoked ribs rest time full

Spare ribs are full of tight connective tissue, and this tough meat is perfect for cooking in low temperatures. Of course! Spare ribs are perfect for the smoker. For more information on the various cuts of ribs, check out my full guide to smoked ribs. I often stock up on spare ribs when my store gets a big order in because they are so affordable. Louis style ribs are a trimmed down version of full spare ribs.įull spares can occasionally be difficult to find in grocery stores, but if your local shop carries them you are likely to find a really great per pound price on them. Fattier than baby back ribs, spare ribs are the preference for BBQ restaurants because they have plenty of intramuscular fat to stay nice and juicy through the smoking process. Pork spare ribs are the full rack of ribs on the lower/belly side of a pig. Put these on mid-morning and you’ll have perfectly moist and tender ribs by dinnertime. This recipe keeps things easy for the backyard with a classic dry rub seasoning blend and a low and slow smoking process. Smoked Spare Ribs are a staple on BBQ restaurant menus because they are flavorful, juicy, and simple to prep. If a cooler is not readily available, rest on the kitchen counter.Jump to Recipe Jump to Video Print Recipe This will take approximately an additional 3 hours Step 6Īllow the beef ribs to rest in a cooler for at least 1 hour. Set the grill temperature to 275☏ and continue to smoke the ribs until the internal temperature reaches 203☏. Place the wrapped ribs back onto the grill. To further retain moisture, you can optionally spritz the meat with apple cider one more time before wrapping. You may also use aluminum foil, which will retain more moisture, but may soften the exterior bark. When the internal temperature of the beef ribs reaches 160☏, remove from the grill and wrap in butcher paper completely or aluminum foil. Continue to smoke the beef ribs for approximately five to six hours, or until the beef ribs reach an internal temperature of 160☏.Īfter a bark has formed on the meat (which will take approximately 4-5 hours), you can optionally spritz apple cider onto Step 4 Insert the temperature probe in the thickest part of the meat, avoiding any bones. Once the grill reaches a stable temperature of 250☏, place the beef ribs on the grill. Ensure that the pellet hopper is fully filled with pellets. Spread mustard and season generously with salt and black pepper on all sides of the beef ribs. Trim off any excess fat from the beef ribs and remove the membrane on the underside of the beef ribs.