Ingredient List:
- 3–4 — Dodge City — Pork Spareribs
- 1 bottle — Lager
- 3 Tbsp — Rub per slab
- Ellbee’s Asian Ginger Seasoned Garlic
- 1 bottle — Dragünara Spicy Teriyaki Sauce
- 4–6 chunks — Maple Wood
- 1 ea — Raichlen Spare Rib Rack
*Items available at Smoke N’ Fire.
Instruction:
Take well chilled Ribs and Trim off any excess fat coat, and remove the membrane from the bone side. Coat the ribs with grape seed oil and then a medium coat of Ellbee’s Asian Ginger Garlic, on both sides and the edges. Cover and set aside refrigerated ~1 to 4 hours.
Preheat the smoker or gas grill to low and slow heat (170–210°). Add 1 to 2 chunks of wood as needed. Set the meat into the grill or smoker in the indirect heat zone for ~1 hour until the meat surface starts to sweat ~120° meat temp. Stop adding smoker wood at this point.
METHOD — Low and Slow… leaving the meat unwrapped; elevate the oven temp to 280° for ~1–3 hours until the meat’s color is golden brown. Finish the meat at 280° for ~1–2 hours, and start spritzing with Lager. Once the ribs show a good glaze, start basting them with Spicy Teriyaki Sauce, as they carmelize, you can wrap the ribs in foil to hold the color, or leave open and they will darken. Continue cooking until the internal meat temp is at least 195°, and the bones move freely in the meat. Then pull the ribs to cool and trim any burnt ends from the edges and slice the remaining ribs along the right side of each bone. Serve immediately with the Spicy Teriyaki Sauce for dipping.
Enjoy!!
