Oven Smoked Spareribs Recipe

Prep Time: 4 hours, 10 minutes

Cook Time: 1 hours, 45 minutes

Ingredients:

• 1 Tbsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground chili pepper
• 1/4 cup brown sugar, packed
• 3 pounds pork spareribs
• 1-1/2 Tbsp hickory smoking chips (see Notes)
• 1 cup barbecue sauce (your own favorite)

Preparation:

Please read the Notes before beginning.

Place salt, pepper, garlic powder, onion powder, chili pepper, and brown sugar in a bowl. Use your fingers to combine until well-mixed.

Remove the silver-skin from the back of the spareribs, or slice through the thin skin between the bones only down to the meat.

Pat spice mixture on spareribs. Place in a zip-top bag, squeeze out the air, and seal (or seal tightly in plastic wrap). Refrigerate 4 hours or overnight.

Remove spareribs from refrigerator and let come to room temperature, about 30 minutes.

Preheat oven to 300 F.

Sprinkle hickory wood chips over the bottom of the smoker. Place drip pan over chips. (Line drip pan with foil for easier clean-up, but make sure the foil is pressed tightly to the pan so you don't disrupt the air-flow of the smoke.) Place wire grill rack on drip pan. Position spareribs on wire rack, spreading them out for maximum air-flow.

Place smoker on oven burners over high heat with lid slightly cracked open. When you begin to see wisps of smoke, put the cover on so it is sealed, and place in the preheated oven. Bake spareribs for 1-1/2 hours or until tender. (Meat should be shrinking up from the bones.)

Remove ribs from oven. Position oven rack so spareribs will be at least 6 inches from the heat source. Increase oven temperature to broil.

Carefully remove smoker lid, away from your face, and invert lid on a heat-proof surface. Let ribs rest about 5 minutes. Brush spareribs with barbecue sauce and place meat side up on the inverted grilling lid. Broil spareribs 2 to 5 minutes until barbecue sauce is bubbly and browned around the edges. Let spareribs rest 5 minutes before cutting and serving.

Yield: 2 to 4 servings

Notes: This recipe is designed to be used with an indoor smoker, specifically the Emerilware 4-in-1 Smoker. Adapt at will. The wood chips are specially designed for indoor cookers. They are like roughly-ground sawdust, not the large The wood chips used on traditional outdoor smokers. Seldom are more than 1-1/2 tablespoons of chips used. Follow manufacturer's recommendations.

When using this product on ceramic stove-tops, be very careful to lift the pan instead of dragging. The bottom of the cast iron pan may scratch the cooktop. The smoker is cast iron and very heavy. Use caution when moving the pan. If you drop it, you risk breaking a ceramic stove-top.

Emeril 4-in-1 Smoker Product Review

_{Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.}

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