You’ve made low ‘n slow ribs, but have you tried hot and fast? This method allows you to get tender, moist ribs in a shorter amount of time. These meaty spare ribs are seasoned generously in Pulled Pork Rub then given an initial two hour smoke in the Pit Boss Platinum Series Lockhart. Coat them generously in a house-made smoky bell pepper BBQ sauce, wrap and let them absorb moisture and flavor for the final hour. The result? Competition-quality smoked ribs in just a few hours.
HOW TO TRIM SPARE RIBS
Trim the spareribs by removing the membrane off the back of the ribs, then trim excess fat off the top, and any of the thin ribs at the end of the rack (the last 3 or 4 that form a point).
Ingredients
10 LBS SPARE RIBS, RACK
PIT BOSS PULLED PORK RUB
1/2 TSP BLACK PEPPER
1/4 CUP BROWN SUGAR
2 GARLIC CLOVES, PEELED AND SMASHED
1 TBSP HONEY
1/4 CUP KETCHUP
1 TSP KOSHER SALT
1 TBSP PAPRIKA
1 TBSP PARSLEY, CHOPPED
2 RED BELL PEPPER
2 SCALLIONS, CHOPPED
2 TBSP TAMARI
1 TBSP TOMATO PASTE
For the full recipe, visit:
https://pitboss-grills.com/recipes/pork/hot-and-fast-bbq-spare-ribs
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Shop Pit Boss Hardwood Pellets:
Fuel
Shop Pit Boss Lockhart Grill :
Lockhart Platinum Pellet/Smoker Combo Grill
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Original of the video here
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