"Famous Wally's" Spare Ribs Recipe
"Famous Wally's" Spare Ribs
This recipe was submitted by Wally Sorenson of Lake Preston, SD
Prep Time: 10 Minutes
Grilling time: 2 Hours 0 Minutes
Rest Time: - Minutes
Where To Cook: bottom grate (top optional)
|3-4 lbs. pork spareribs or baby-back ribs||Dakota Grills Country Seasoning™||Ol' West BBQ sauce|
|Wood chips: cherry, lilac, apple, or hickory (no need to moisten)||(optional) 1 1/2 tsp. Dakota Grills Sweet Meat Cure™|
Fill smoker tray with dry wood chips (heap chips over element for intense smoke flavor). Cherry and apple wood impart mild, sweet flavors, while lilac yields a stronger semi-sweet flavor; hickory is the most intense.
Liberally season ribs and place meaty-side up on grates. Set the timer for 1 hour and 40 minutes for spareribs or 1 hour and 20 minutes for baby-back ribs. If you prefer to use a probe instead of the timer, insert probe at least 1/2 inch into meatiest portion of spareribs (baby-backs are too difficult to probe – cook by time instead) and set temperature to 180°F. Set grill temperature at 320°F and the lid vent at #2. (DO NOT preheat when smoking.)
When cooking 3 racks of ribs, put the thickest two on the bottom grate, and the remainder on the top grate. (The bottom level cooks slightly faster than the top.)
When cooked, close lid vent to #1, brush ribs liberally with barbecue sauce, set grill at 240°F, and tenderize (cook on grill with lid closed) for 40 minutes. For fall-off-the-bone tenderness, sauce ribs a second time and leave in grill another 40 minutes at 240°F. You may hold ribs for many hours on “WARM” mode; when doing so, plug vent & add BBQ sauce every 3 hours.
Note: If you desire more browning, cook for an additional 5-15 minutes before tenderizing (opening the vent further also gives more browning).