Ingredient List:
- 2–6 — Good Natured Family Farms® Pork Spareribs
- 1/2 Tbsp — Rub per slab Slap Ya Mama Cajun Rub — blended w/stuff
- 1/2 Tbsp — Rub per slab Andy Roo’s Stuff w/No Salt — blended w/Mama
- 1 bottle — Perfect Pear — Pear Chipotle Grilling Sauce
- 1 Tbsp per slab — Vilux Grape Seed Oil
- 4–6 chunks — Cherry Wood
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 Blended Cajun Rub, on both sides and the edges. Cover and set aside refrigerated ~1 to 4 hour.
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.
After this smoking period choose method A or B.
METHOD-A: Low and Slow… leaving the meat unwrapped; elevate the oven temp to 280° for ~1–3 hour until the meat’s color is golden brown. Finish the meat at 280° for ~1–2 hours, and start basting with Pear Chipotle Grilling Sauce. Once the ribs show a good glaze, 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 195°, 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 Pear Chipotle Grilling Sauce for dipping…. Enjoy
METHOD-B: Speed Roast: Elevate the oven temp to 350° and roast the meat, ~ 1+ hour, and start basting with Pear Chipotle Grilling Sauce. Once the ribs show a good glaze, 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 195°, 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 Pear Chipotle Grilling Sauce for dipping.
Enjoy!!
