Championship Style Spare Ribs
I have been binge-watching BBQ Pitmasters and decided to attempt to make some Championship Style Spare Ribs at home. The main thing I learned from the show was the Johnny Trigg’s 3-2-1 method of cooking pulled pork and ribs. Smoke for 3 hours, wrapped in foil for 2 hours and cook unwrapped for up to 1 hour. Grill temperature around 225-230 degrees Fahrenheit. Mist your ribs every hour with apple juice and apple cider vinegar in a spray bottle. Cook low and slow. Finish off with your favorite BBQ Sauce.
Well, I have to say this experiment almost completely failed. I couldn’t regulate my Weber Gas Grill to go below 350 degrees F even with only using 1 burner. On top of that, my grill is not a smoker. I purchased a smoker box with pecan, apple and cherry wood chips. I got the smoker box going and put the ribs on after doing all the prep work. Unfortunately, my HOA won’t allow any smoking, so I had to pull off the smoker box with the wood chips. The ribs did get a little smoke before I had to stop.
See recipe below for how I saved this recipe to work for me…They looked and tasted great!!! Similar concept, just had to work with the Gas Grill and finish in my oven.
Before you start, you will need the following for this recipe:
Smoker or Gas Grill with Smoker box and wood chips (pecan, apply and cherry work well)
Large Aluminum Pans
Heavy Duty Aluminum Foil
Spatula to help lift the ribs
Parkay Margarine (Squeeze Bottle)
Big Moe Cason’s Pork Rub and Big Moe Cason’s I-80 BBQ Sauce or KC Masterpiece Original
Remaining Ingredients in Recipe
For this recipe, you will need:
Apple Cider Vinegar
Angela’s Pulled Pork Dry Rub Big Batch
Parkay Margarine (Squeeze Bottle) – Amazon carries it
Louisiana Hot Sauce
BBQ Sauce – I highly recommend Big Moe Cason’s I-80 BBQ Sauce or KC Masterpiece Original
Even though my temperatures differed from the BBQ Pitmasters and I used my oven to finish the ribs, the concepts were the same and the end result was definitely worth the trouble. I would certainly do this again. I can’t wait to try Championship Chicken Thighs.
This recipe can be used for Baby Back Ribs, but Baby Backs would need less time to cook since spare ribs are larger and meatier.
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Championship Style Spare Ribs
Fantastic Championship Style Spare Ribs with a sweet/heat flavor. They are definitely worth taking the extra time to prepare and cook them.
- 2 full Spare Rib racks
- 1 cup apple butter
- 12 ounces Apple Juice
- smoker box with pecan, apple and cherry wood chips
- 1/2 cup Mustard
- Angela's Pulled Pork Dry Rub Big Batch
- 10 ounces apple juice
- 1/4 cup apple cider vinegar
- Parkay Margarine (Squeeze Bottle)
- Brown Sugar
- Louisiana Hot Sauce
- BBQ Sauce
- Step 1 You will need to prepare Angela’s Pulled Pork Dry Rub Big Batch before you start.
- Step 2 Rinse the ribs thoroughly. Trim the ribs on the ends to get a nice rectangle. Remove any stray bones.
- Step 3 Remove the membrane from the back side of the ribs. I use a meat hook to get under the membrane to start it. Then I use a paper towel to grip the membrane and pull it across the back of the rib to remove it.
- Step 4 Place the ribs in a tinfoil pan. Place 1 cup of Apple Butter and 1 1/2 cups of apple juice together in a medium size bowl and mix thoroughly. Marinate the ribs with apple juice and apple butter mixture overnight. Rotate the ribs every few hours to keep them in the liquid.
- Step 5 Prepare your grill. I have a Weber Gas Grill. Place the smoker chips inside of the smoker box. Turn your gas on 1-2 burners, but I leave the last burner off. Put the smoker box on the side with the heat so the smoke will roll over the ribs when the cover is closed.
- Step 6 Remove the spareribs from the apple juice/apple butter mixture. Spread a very light coat of mustard on each side of the spareribs so the rub will adhere. Then apply Angela’s Pulled Pork Rub to both sides of each rib rack. Pat the rub into the ribs. Let the ribs sit with the rub on for 1 hour.
- Step 7 Place the spareribs on the side of the grill where there is no heat. Meat side down. I couldn’t get the temperature below 350 degrees F with the cover closed, so I only cooked the ribs with the cover closed for 1 hour. Then I cooked the ribs with the cover open for another hour, misting the ribs with a sprayer bottle filled with apple juice/mixed with apple cider vinegar each hour. I turned the ribs right side up after the first hour. The ribs were cooking at too high of a temperature, so I brought the ribs inside to finish in the oven.
- Step 8 Preheat your oven to 275 degrees Fahrenheit. Line a large roasting pan with two layers of heavy-duty aluminum foil and a layer of saran wrap on top (saran wrap is optional, some pitmasters use it, others do not). Lay down a couple of rows of squeeze Parkay. Use Parkay, butter will burn. Sprinkle brown sugar over the Parkay in the center of the saran wrap/foil where the ribs will be placed. Squeeze a little honey evenly over the brown sugar and finally a few drops of Louisiana Hot Sauce. Mix all together so it will all evenly coat the ribs.
- Step 9 Place the ribs meat side down on top of the brown sugar mix and repeat the parkay, brown sugar, honey and hot sauce mix on top of the ribs. Mix together so there is an even coat of everything on both side of the ribs.
- Step 10 Wrap the ribs tightly with the saran wrap/foil. Place the foil-wrapped ribs in the oven on 275 degrees F for 2 1/2 hours misting with the apple juice/apple cider vinegar mixture every hour.
- Step 11 A good measure of doneness is when the rib rack starts to bend but doesn’t break in half.
- Step 12 Remove the ribs from the oven and unwrap them. Place the ribs without the foil back on the grill or in the oven in the roasting pan. I used the roasting pan. I removed one layer of saran wrap and foil with the juices and placed the ribs back in the roasting pan on just one layer of foil. Remember there were two layers of foil to begin with. Mop the ribs with a nice even coat of your favorite BBQ Sauce. Cook for another 15-20 minutes to set the BBQ sauce.
- Step 13 Serve immediately.