Primal - Paleo Recipe Big Spareribs

My next door neighbors absolutely hate when I cook on the BBQ as they cant cook worth ****

So of course I do it as often as possible
Even when its below freezing outside

First make rub
Salt
Pepper
Allspice
Cloves
Star Anise
Garlic powder
Ginger Powder
Oak Smoked Paprika
Pequin Peppers
Coconut sugar



Grind up whole spices & mix in rest to make rub

Spare Ribs from the butcher (if your wondering, these come in around 400g each... None of yer wee sissy spareribs)
Place on tinfoil (you don't have to but it makes cleaning the pan a hell of a lot less sweary) I put down a large enough piece that I can fold the ends back over to cover



& massage with Dry rub


Stick in oven all day at 160(f) degrees with the tinfoil folded over (but not tucked in as you want the liquid to evaporate)
Then finish on the BBQ for the last 30-40 minutes (low heat, not to close to the charcoal) and let the smokey goodness float over the fence and seep in the neighbours house to taunt them.

 

And tasted wonderful .....

 

Would 8-9 hours be okay? And if all the liquid evaporates is that okay and the way it is supposed to be?

 

@runswithdogs you are undoubtedly the BBQ, Beef, Pork guru

I am dying here.............Thank you so much. You and @Hanzo should have a cook off.

It is raining here and the comment about below freezing just cracked me up. Thank you! There are ways.

 

That looks so good.

 

8-9 hours in the oven is just about perfect.

You don't want the liquid building up or you get soup... keep in mind that there's a Lot of fat on these types of spare ribs so they shouldent dry out at 160 degrees. Also a good idea to flip them over around the 6 hour mark (in the oven) & you can check if theres excess liquid & drain away if needed,, a few Tb-spoons is fine but you don't want them swimming. & the tinfoil over top should keep them from drying out along the top also.

 

looks very tasty !!!

 

Version 2.
Marinated in "Christmas Mead" (ok-ish mead, much better marinade) and some spices (cant remember everything, I know I put in salt, pepper, allspice, cloves but pretty sure there was some other things)
Marinated in the fridge for 2+ days
Slow cooked all day (8-9 hours) at 140, turned up to 160 after 4 hours

Finished on the BBQ over charcol
Pretty sure I heard the neighbor swearing...

 

Yum Yum .. and it tasted wonderful .

 

You certainly put a lot of effort into cooking. It looks amazing. Thanks for sharing. Maybe @tacmotusn should make these.

 

My smoker country style bone in ribs dry out too much for me to try them this way. 1/4 of a bone in whole boston butt pork (about a 5 lb pork roast) is what I am going to try this way. Monday I went to buy one but sale was fri - sun at 99 cents a pound. Cheap olde fart I am, I wouldn't pay $1.79lb My smoker runs 225F-250F

 

I actually found pork bone in sirloin roasts at 99 cents a pound and bought 2 big ones. vacumn bagged and saved in freezer. also bought 2 family packs country style pork ribs at $1.39 lb .... 8 big ribs. whipped up my own dry rub. slathered ribs generously, and let rub unfuse for 48 hrs in cold frig. these ribs went in smoker at 830am. hickory smoke pan with pellets at 9am. plan to replenish smoke pan with apple chips at 1130am. 230pm I will turn ribs and loosely cover with foil. expect ribs will be complete and ready to eat at 530pm

 

*wipes up drool* I need me some of these ribs!

question how do you get
Oak Smoked Paprika?

are Pequin Peppers really really really hot?

 

@Ganado, I use Hungaria smoked paprika. lol

 

Theres a Chili company in the UK that I get the oaksmoked paprika from.. not sure where they get it from though probably any smoked paprika would do.. even reg paprika if you cant get smoked.

Pequin.. Rated at 80K-100K SHU. so yeah... pretty hot. Thats why I dont use much.. Not a big fan of removing all my taste buds.