"Famous Wally's" Spare Ribs

"Famous Wally's" Spare Ribs

Grilling Time: 2 Hours

Prep Time: 10 Minutes

Serves: 3

Where to Cook: Lower Grate

Additional Information/Details:

Ingredients
  • 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™
Directions

Smoke-Cooking Ribs:
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.)

Tenderizing: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.

Quick Tips
  • If you desire more browning, cook for an additional 5-15 minutes before tenderizing (opening the vent further also gives more browning).
  • Double the recipe to feed more people — you can fill both the top and bottom grates with meat. Set vent at #3 to remove excess moisture.
  • Excess moisture prevents browning; to brown more, cook longer or open vent further.
  • Do not be afraid to cook ribs a bit longer than specified, especially to brown more. A slight crust on bottom (bony) side makes wonderful ribs!
  • Country Seasoning™, Sweet Meat Cure™, and Ol' West BBQ Sauce™ are available from Dakota Grills.

This recipe was submitted by: Wally Sorenson of Lake Preston, SD

Dakota Grills, LLC