Barbecued Pork Ribs
Start your kettle grill or smoker and stabilize the temperature to 225º - 235º F. Pork spare ribs are about the best ribs for the money. Baby back ribs sell for expensive steak prices and don't really offer that much better flavor. Remove the membrane on the inside of the ribs (optional) and rub with the basic rub mixture on my Barbecue Page. Put the ribs in the smoker carefully maintaining the temperature. After a few hours, the meat should be pulling away from the bone. At this point, baste with Jack's Barbecue Sauce or your favorite sauce and continue slow cooking for about another hour. All smokers are different, so it is hard to say how long it will take to finish ribs on a particular smoker. When the meat begins to pull away from the bones, the ribs are nearing completion and should then be basted with your sauce. Sauce types vary greatly depending on your part of the country. Some folks don't use any sauce on their ribs. Don't be afraid to experiment with rubs and sauces, but always cook ribs low and slow as detailed above.
