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How To Cook Pork Spare Ribs

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
  • Chili
  • Tacos
  • Rib stew

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