Nothing beats a couple of slabs of smoked pork spare ribs. Flavored with a dry rub seasoning mix before they hit the grill, these ribs end up juicy and tender.
After being smoked for a couple of hours, the ribs are wrapped in a double layer of heavy duty aluminum foil to finish. The foil speeds up the cooking process, plus it helps the ribs remain moist as they cook.
After removing the ribs from the packages, rinse them well. Many slabs are packed in a salt-and-preservative containing brine that enhances flavor and helps the ribs remain fresh for longer periods of time. If not rinsed, the ribs could end up tasting too salty.
If you start with whole spareribs, they'll need to be trimmed. Cut the loose point off the the small end to square it up. Remove the remains of the the skirt, which is located near the center of the bone side of the slab.
Remove enough of the sternum (the thickest part of the slab) to make the ribs close to an even width from end to end. Trim off any loose flaps of meat and fat.
The tough membrane on the bone side of the ribs needs to be removed next. Slip the blade of a butter knife or a screwdriver under the membrane in one spot to loosen it.
Grasp it using a paper towel and rip it off of the slab. If it tears, pry up another flap and keep peeling until the job is done. You may see thick deposits of fat now, that should be scraped off.
Season the ribs next with a dry rub mixture. The following rub recipe will make enough seasoning for four pounds of pork country style ribs.
Season both sides of the slabs, stack them, and wrap them in foil. Let them rest for an hour at room temperature, or overnight in the fridge.
Smoke the ribs at 225 degrees Fahrenheit for three hours, then wrap them in foil. Continue cooking for another two hours. Remove them from the foil, and put them back in the smoker for one more hour.
During the last hour of cooking, the outer surface will dry a bit, creating a nice, chewy crust. Your smoked pork spare ribs should be tender and moist, and ready to serve.