No. 0215 American Members recipe
Dry-Rubbed Smoked Spareribs with Quick Pickles
St. Louis-cut spareribs wear a peppery brown sugar rub and spend hours in gentle smoke until they develop a dark, chewy bark and pull cleanly from the bone. Served barbecue joint style on checkered paper with bread-and-butter pickles, pickled onions and a cup of tangy sauce for dipping.
- Prep
- 30 min
- Cook
- 5 hr 30 min
- Total
- 6 hr
- Serves
- 4
- Level
- Medium
Method 6 steps
Members recipe
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