Here’s how to get those tender, juicy, delicious pork spare ribs:

This past weekend, using the indirect method of charcoal grilling/smoking using a smoker grill, I found out how to create these wonderful ribs.

Here are the key steps:

One day prior:

1. Cut the ribs into sections of 4-5 bones each
2. Brine the ribs 24 hours (use spices and additives** to the salt water)
   (You can use a 1 gallon zipper lock bag for brining – works well)

See Brining Meat Makes a Tasty Difference

Day of grilling/smoking:

1. Fill up most of one side of the smoker grill (shown in photo above) with charcoal and ignite. (I use an electrical starter loop – the taste of starter fluid  never seems to completely go away)
2. Locate an aluminum drip pan and leave enough space in the bottom of the grill to to place it by the coals (In a pinch, you fashion one out of aluminum  foil)
3. Soak wood chips in water (hickory, pecan, cherry, etc)
4. Drain the brined meat and surface season the meat (salt, pepper, garlic powder, cayenne pepper) – Alternately, use a dry or wet rub
5. When draining the brine, drain directly into drip pan until about 2-3″ of liquid fills the pan
6. Allow the majority of the charcoal to become ashen white (usually about an hour)
7. Dampen down the vents after the coals are white to almost closed and check temperature
   1. Temperature should be below 300 degrees F.
   2. If not allow to burn down longer and check again until 280-300 degrees F.
8. Place top grill on smoker grill – leave lid off
9. When temperature is 250-300 braise the meat until it browns (10 minutes) directly on the grill turning as needed until brown
10. Remove meat from grill and double foil wrap fairly tightly, but leave a few small openings to allow the smoke to seep in
11. Using gloves, take top grill off and place aluminum drip pan with 2″ of leftover brine solution in it by the coals down in the grill
12. Add drained, pre-soaked woods chips on top of charcoal
13. Quickly place the wrapped meat in the smoker grill over the drip pan when temperature has dropped to 250-275 degrees F.
14. Dampen the grill way down by closing both vents down to a crack
15. Insert thermometer into crack of top vent
16. Temperature should be 250-275 degrees F.
17. Grill for 5-6 hours at 250-275 degrees F. (check after 4 1/2 hours on progress)

OPTIONALLY: When the meat is nearly falling apart – you be the judge

1. Remove the wrapped meat to a platter
2. Unwrap the ribs
3. Lay down a couple layers of aluminum foil on the grill
4. Unwrap ribs and place on foil
5. Begin basting with your favorite sauce

NOTES:

• Try not to cook the ribs on the smoker grill over 300 degrees for any great length of time – they’ll become overcooked
• Keep thermometer in top vent to monitor
• Cooking for this longer period allows most of the fat to liquefy and leave mostly lean meat

** ADDITIVES for Brine: 

• A can crushed pineapple or pineapple juice – apple juice will work too with a different flavor profile
• Soy sauce
• Brown sugar or honey
• Garlic powder
• Onion powder
• Cayenne pepper to taste
• Salt
• Black pepper
• Vinegar
• Ginger

These are merely suggested ingredients, use what you have and experiment. Have fun!