And what to do if your spouse buys too many….
Cooking pork spare ribs at Lady Jaye: (Same goes for a Traeger smoker)
- Rub them with our famous Rub 19 and let sit fridge overnight. This allows the salts and sugars in the rub to pull out the moisture and create a paste to initiate a nice base for the bark.
- Toss them in the smoker, blast with smoke at 250 degrees for ~3 hours
- Wrap it in foil and put it back into smoker (250 degrees) for ~2 hours to let it steam inside the foil and cook properly.
- Unwrap the foil and leave in the smoker for ~1 hour (250 degrees) to re-crisp the bark
- Rest 30-45 mins
- Serve to extremely happy guests.
So what happens when you don’t have a 2000lb smoker on your back patio?
- Rub with your favorite seasoning or pre-mixed rub and let sit fridge overnight.
- Roast in oven for ~45 mins at 425 degrees (looking to create a crust/bark/good color)
- Pull out of oven and wrap in foil
- Back into the oven to slow cook at 300 degrees until tender. (check appropriately, you’re not going to hurt them)
- Once tender, unwrap the foil and put back in the oven at 300 degrees to re-crisp the crust/bark.
- Now you have a few options
- Eat as is
- Smother in BBQ
- Toss on the grill for an extra char
- Enjoy that shit.
Pro tip: You never want pork ribs to be falling off the bone, you want them to have some chew to them. If you ever enter a BBQ contest and the judge picks up the pork ribs and they fall apart… well you better pack your shit up.
What if your spouse bought too many ribs?
- Freeze the ones you don’t use (lasts up to 2 months, but the sooner the better)
- Rub and leave in the refrigerator (stays for 1-2 days)
- Cook the whole thing because you can use this awesome meat in almost anything
Dish ideas for leftover meat:
- Rib sandwiches
- Baked beans
- Rib stew