SMOKED PARTY RIBS | simple & tasty
BACK RIBS VS SPARE RIBS
Back ribs and spare ribs are two cuts from a pork rack. Back ribs, also known as baby back ribs, are shorter and leaner with meat situated between the bones. Spare ribs are larger, meatier, and come from the belly side, offering a richer taste due to more fat content. Preferences often depend on desired meatiness and flavor.
Pork back ribs are praised for their tenderness, flavorful meat, and the way they easily absorb marinades and seasonings during cooking. The combination of fat and meat makes them juicy, and they’re often considered a delicious choice for grilling or smoking.
Party ribs
Ingredients
- 2 Slabs back ribs
- 1/4 cup Croix Valley BBQ RUB sweet heat or your favourite bbq sauce
- 1 stick unsalted butter (6-8 table spoons)
- 2 cups Croix Valley bbq sauce pitmaster’s bold or your favourite bbq sauce
Instructions
- For this cook I am using a pellet smoker and hickory pellets. You can use what ever cooking method you like.
- set your smoker at 250 degrees and let it come up to temp.
- meanwhile I got two racks of baby backs. Cut them into individual bones.
- I seasoned them with croix valley bbq dry rub (sweet heat or you can use your favourite rub) Make sure to get all sides.
- removing the membrane is optional I don’t tend to remove it as it will render during the cook. You can be the judge
- arrange the meat on the cooking grate and cook for about 1.5 hours or until
- Internal temp hits 165-170F degrees internal . Flipping meat every 20 minutes for even cooking.
- remove from smoker and place in a tinfoil pan covering with cubed butter (1 stick or 6-9 tbsp) 2-3 tbsp of croix valley bbq dry rub (sweet heat) or ur favourite rub and 1.5 cups of croix valley bbq sauce (pitmaster’s bold) or your favourite bbq sauce wrap with tinfoil and return to smoker for another 45-60 minutes.
- enjoy
