BBQ Pecan Smoked Spare Ribs
Introducing the mouth-watering BBQ Pecan Smoked Spare Ribs, a culinary masterpiece by Naples Executive Chef, Richard Rowland. These ribs are slowly smoked to perfection using a blend of pecan wood and signature spices to infuse a rich, smoky flavor into every bite.
Yield: 4 people
Equipment
- Smoker
- Grill
- Roasting Pan
- Smoking Wood Chips
Materials
- 3-4 lbs St. Louis Style Spareribs Approximately 10-12 oz per person
BBQ Rub
- 3 cups Brown sugar and White Sugar about 50/50 blend
- ½ cup Ancho or preferred Chili powder
- ½ cup Smoked Paprika
- ½ cup Onion Powder
- 3 Tbsp Salt
- ¼ cup Black pepper
- 2 tsp Coleman’s Dry mustard
Instructions
- *Smoke ribs using your smoker according to smoker guidelines.
- *Generously coat ribs with the BBQ rub
- *Place in a large enough roasting pan with a ½ inch of water. (If you wish to increase smoke flavor add some liquid smoke to the water)
- *Cover tightly with foil and roast in 350 oven for about 2 to 3 hours. Remove and allow to cool.
- *To serve, place on a hot grill and baste with your favorite sauce.
Notes
Pecan or your preferred Smoking wood chips
*Sear Ribs on open grill to burn off some of the membrane on the bottom side of the ribs. This will help in achieving the “fall off the bone” quality.
*Sear Ribs on open grill to burn off some of the membrane on the bottom side of the ribs. This will help in achieving the “fall off the bone” quality.