Ingredient List:
- 2–6 — Denver Style Lamb Spareribs
- 1–2 Tbsp — Rub per slab
- Maple Pepper w/Garlic
- 1 bottle — Smokey Red Jalapeno Jelly / melted
- 1 Tbsp per slab — Martinelli’s Pure Apple Juice
- 4–6 Chunks — Maple 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 Apple Juice and then a medium coat of Maple Pepper w/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 hr 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 ~2–3 hours until the meat’s color is golden brown. Finish the meat at 280° for ~1–2 hours, and start basting with Red Jalapeno Jelly. 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.
METHOD-B: Speed Roast: Elevate the oven temp to 350° And roast the meat, ~ 1+ hour, and start basting with Red Jalapeno Jelly. 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.
Enjoy!!
