Uncle Ron’s Sweet Heat Spareribs
Two full slabs of pork spareribs
- 100 oz. ketchup
- 8 oz. yellow mustard
- 3 minced onions
- 2 oz. liquid smoke, hickory flavor
- 2 oz. molasses
- 15 dashes Texas Pete Original Hot Sauce
- 4 oz. minced garlic
- 60 oz. water
- 32 oz. dark brown sugar
- 16 oz. light brown sugar
- 1 c. dry rub (see recipe below)
- 2.5 oz. smoked paprika
- 3.25 oz. onion powder
- 3.4 oz. garlic powder
- 3 T. black pepper
- 3/4 c. McCormick Grill Mates Brown Sugar Bourbon Seasoning
- 1/2 c. seasoning salt
- 1 t. cayenne pepper
- In a medium bowl, mix all dry rub ingredients. Stir until a uniform color. Set aside.
- In a gallon-size pan, stir together all barbecue sauce ingredients. Cook on stove over high heat, stirring the mixture often until bubbles start slowly forming.
- Reduce heat to low, continuing to stir often.
- With the spare ribs, tear off and discard the membrane and gristle.
- Massage mustard onto the front, back and sides of the ribs. Do the same with the remaining dry rub.
- Add ribs to the smoker and leave on until smoke is absorbed into the meat, typically two to three hours.
- Remove meat from smoker, wrap in aluminum foil, and add it back onto the smoker.
- Continue cooking for two to four hours, checking the internal temperature of the meat after two, three and four hours. Once the meat reaches 165 degrees Fahrenheit, slater the ribs with barbecue sauce, cut into sections of three ribs each (or whatever size you desire) and enjoy!