Grilled Spare Ribs Recipe

recipetips.com - Grilled spare ribs are an American favorite. The rub applied to these ribs brings out the best in grilling flavors. To assure doneness of these grilled spare ribs and other pork, follow the guidelines in our Pork Cooking Times and Temperature chart.
Anonymous
Rating of 4 out of 5.0 stars
REBECCA's Review:
"Great recipe for a Summer Day barbeque. The entire family enjoyed it."
Ingredients
  • 4 pounds pork spare ribs
  • 1 teaspoon ground cumin
  • 2 teaspoons brown sugar
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon ground allspice
  • 1 teaspoon salt
  • 2 teaspoons coarsely ground black pepper
  • 1 cup barbeque sauce, purchased or home made, more as needed
Change Servings
Container: grill
Serving Description: about one pound
Directions
  • Make the spice rub by mixing together the cumin, brown sugar, paprika, cayenne pepper, allspice, salt, and pepper.
  • Trim any large areas of excess fat from the ribs. Don't bother with small bits, they help keep the meat from drying out.
  • Sprinkle the spice mix over the meat and rub in. If time allows, wrap ribs in plastic wrap or put in a covered container and refrigerate for an hour or two.
  • Set up the grill for indirect heat, medium temperature. Grill the meat, rib side down, until the bones protrude slightly from the meat, about 2 hours (may take more or less time, depending on rib thickness and grill temperature).
  • Brush with barbeque sauce when ribs are almost done. Serve with extra barbeque sauce.
Note: Since spare ribs are mostly bone, allow about one pound per person.

Ratings, Reviews & Comments

grilled spare ribs

:
Average of 4.00 out of 5 stars
Rating of 4 out of 5.0 stars
Ratings (2)
Comments (0)

Anonymous
Rating of 4 out of 5.0 stars
REBECCA's Review:
"Great recipe for a Summer Day barbeque. The entire family enjoyed it."

Anonymous
Rating of 4 out of 5.0 stars
jim55912's Review:
"My family liked these. I wish I could get my gas grill to go a little lower and slower."

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Cooking Tips & Advice
Ribs Lamb ribs that will be grilled or barbecued are cut from the breast primal. The rib primal is reserved for tender rib chops and rib roasts.
Ribs The beef carcass has 13 pairs of ribs, but not all of the ribs are included in the rib primal cut. The first 5 ribs are part of the chuck cut in the front of the animal.
Pork Ribs The ribs are cuts taken from the loin and the side/belly primal cuts. There are several different types of ribs and they vary in meatiness and bone structure depending on the section from which they are cut.
Glossary Terms
Pork ribs that are taken from the whole spareribs of the hog, which have had the brisket bone and some meat surrounding it removed so the cut appears more rectangular in shape.
Refers to the ends of the ribs contained within the plate primal cut of beef (ribs 6 through 12). Usually only the flat ends of ribs 6 through 9 and are used for plate short ribs because the ends of ribs 10 through 12 have more fat than meat, so they are not as desirable.
Short ribs that have been cut from the beef chuck primal (ribs 1 through 5). They have plenty of meat and have less fat than short ribs from the plate.
1. A cut of beef that comes from the section of meat removed from the prime rib when it is boned. Generally there is not much meat, but the ribs are often used for grilling and then cut and served individually as single ribs.
The blade end of the pork loin consisting of a section that is actually not ribs, but is instead rib-like chops.
Pork ribs that are small and circular in shape, containing varying quantities of meat connecting the last five or so bones of the backbone.
Refers to a slab of beef short ribs, small pieces cut from the main portion of the ribs. Taken from the chuck primal, the Flanken-style Short Ribs consist of the first five ribs of the ribcage.
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