Barbecue Spareribs: Dibs on my Ribs

Cinnamon and chipotle hickory smoke pork spareribs. The very first ribs I ever cooked. They start with a sweet and smoky rub of cinnamon and chipotle and are finished with a hickory smoke bbq sauce.

After researching tips and techniques for cooking ribs I was utterly confused. So I read some more to become even more confused. And intimidated. I narrowed down the techniques to ones that would work for me and crossed my fingers. It was completely experimental.

I coated the ribs with dijon mustard and a cinnamon and chipotle rub then wrapped them in foil and refrigerated them for 2 hours. I started them in the oven and cooked them on low heat for 2 hours then moved them to a grill over indirect heat fitted with hickory smoke wood chips for 2 more hours, brushing them with bbq sauce the last half hour or so.

Super sticky, kind of spicy and slightly sweet, they were gobbled up faster than you can say cinnamon-chipotle-hickory-smoked-barbecue-spareribs.

Success.

Do you have a rib recipe to share? Enter your original pork spareribs recipe using McCormick spices/seasonings and Kraft BBQ Sauce in the Dibs on my Ribs Cookoff to win free groceries for a year and a trip to the Memphis in May BBQ Event in Memphis, TN in May 2013. You can also stop by and vote for your favorite or to check out the competition!

CONTEST DETAILS:

  • The contest runs until August 12, 2012, at 11:59 p.m. ET.
  • The contest is co-sponsored by Tyson Fresh Meats, Inc., McCormick & Company, Inc., Kraft Foods, Inc., and the National Pork Board.
  • Two Grand Prize winners (one in each recipe category) will receive a one year supply of groceries awarded as twelve $500 Wal-Mart gift cards. Grand Prize Winners will also have the opportunity to attend the Memphis in May BBQ Event in Memphis, TN in May 2012. (See contest site for full prize details.)

Barbecue Spareribs

Barbecue Spareribs

Cinnamon and chipotle hickory smoke pork spareribs.

INGREDIENTS:

3-4 pounds Tyson pork spare ribs
Dijon mustard
McCormick’s Sweet & Smoky Rub with Cinnamon and Chipotle
2 teaspoons Mexican oregano
2 teaspoons smoked paprika
1 pack Weber Hickory Wood Chips
Kraft Hickory Smoke BBQ Sauce

INSTRUCTIONS:

  1. Trim excess fat and the membrane from ribs.
  2. In a small bowl combine about 3 tablespoons of the rub with the oregano and paprika. Cover one side of the ribs in a thin layer of dijon mustard then sprinkle with a generous amount of the rub mix and massage into the ribs. Repeat on other side. Wrap in aluminum foil and refrigerate 2 hours. Soak the wood chips in water.
  3. Preheat oven to 300 degrees F. Place the foil wrapped ribs in a large roasting pan and cook 2 hours.
  4. Heat one side of barbecue grill to 300 degrees F. and place your wood chips on it. Stand ribs up in a rib rack if you have one and set on the side of the grill that is off. Close lid and smoke 1 and 1/2 hours.
  5. Move the ribs to the heat side of the grill and brush all over with barbecue sauce. Repeat every 15 minutes for a 1/2 to 1 hour longer. They should reach internal temperature of 180 - 190 F.
  6. Allow to sit 5-10 minutes before slicing.
http://www.cinnamonspiceandeverythingnice.com/barbecue-spareribs-dibs-ribs/

(Update: Giveaway Closed! )I have ten $20 dollar Walmart gift cards to giveaway! To enter let me know in the comment section what your favorite barbecue food is. For an extra entry tweet the giveaway.

Giveaway ends Wednesday, July 11, 2012 at noon eastern time.

Disclosure: This is a sponsored post. A Grill Kit including a gift card was provided to me. All opinions stated are my own.

Comments

  1. Elizabeth says

    I’m not alone in my inability to decide between pulled pork and ribs — Some of each, please!

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