Old School Pork Spareribs! If you are ever lucky enough to visit a “Real Old School” BBQ shack you will notice that they do the whole rack of spareribs. They do minimal trimming and you end up with bigger meatier ribs. You waste a lot of good meat when you cut these down into “Saint Louis” style ribs.

Just cut the chime bone off, leave the membrane, and trim the thin edges so they don’t burn. Then season with salt and pepper and into the smoker without any sauce. These are ribs to run away from home for.

That’s what we did here except I took it one step farther. I wanted a thick savory BBQ sauce tonight. To Sauce or not to Sauce is your call and you can always serve it on the side. I like the way it chars and sets up from the smoke, good either way…

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books

Backyard BBQ
A Wood Pellet Grill Recipe 

Prep Time: 20 minutes
Cook Time: 6 hours @ 235* (112c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellets

Ingredients: Old School Pork Spareribs
Note:  I did not give amounts here. This will be by your taste and will also very by the size and number of your racks.

Old School

• 2 racks of spareribs
• Kosher salt
• Black pepper

Extra Credit

• Butcher BBQ “Honey” rub
• Brown sugar
• Honey
• Mustard, as a binder (You can use anything you like.)
• Butter
• BBQ sauce, use your favorite
• Foil for wrapping, we like heavy duty foil
• Apple juice in a spray bottle

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Old School Pork Spareribs

There is very little done in trimming your ribs. Cut off the chime bone (backbone thingy) now so it will be easy to cut and plate your ribs after cooking.

Trim the thin edges back a bit so they don’t dry out and burn during your cook. Then remove the membrane off the back.

Here is a link that will show you how to remove the membrane.
Link: https://datenightdoins.com/baby-back-ribs-101/

I seasoned these up the night before because I wouldn’t have the time in the morning. Good both ways. I rubbed the salt and pepper into them. To build a nice bark put a coat of mustard as a binder for my Butcher BBQ “Honey Rub”.

You can use anything you like as a binder if you don’t like mustard. But you won’t be able to taste the mustard after everything blends and gets happy. At this point I wrapped them in plastic wrap and put them into the fridge until I was ready for the grill.

Preheat the grill to 235* (112c) and light your wedgie for that “Kiss of Smoke”.

When the grill comes up to temp place your slabs directly onto your Grill Grates. I let them sit here in the smoke for 3 hours with a spritz of apple juice every hour or so.

Here is where the “Magic” happens.

Pull your ribs off the grill and lay them onto your foil for wrapping.

Do a layer of brown sugar, then a heavy drizzle of honey followed by the butter. (I used a squeeze bottle butter). Do this on both side then wrap the ribs up “MEAT Side Down”. Then back onto the grill.

After two hours probe the ribs, they should be getting soft. It should feel like you are probing butter.

Unwrap the ribs being careful of all the “HOT” juices and place them “Meat Side UP” onto the grill. I put them onto “Bull Rack” trays for easy handing. If you are going to sauce now is the time. I gave them another hour to let the sauce set and caramelize.

I let these go all sauced up for an hour, my probe slid threw them like butter, my internal temperature was around 190* (88c). We were ready!!!

These ribs were pull away from the bone tender, juicy with a Kiss of Smoke…

When the ribs reach an internal temperature around 190* (88c) pull them off, cover and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe for pork is 145* (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe 

 

 

Backyard BBQ
A Wood Pellet Grill Recipe 

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe 

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood, and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

https://datenightdoins.com
Become a Follower on Facebook 
Subscribe to my channel on YouTube
Become a Follower on Pintrest

---

If you enjoy our recipes you can help support us by Subscribing to us on YouTube.

And Checking Out Our Store…
Also Check Out Our Cookbooks

Our Thanks To:

Our Cutlery Provided By: ???