Pork spare ribs are a favorite when lighting up our barbecue grill. These 2.75 pound slabs of ribs were moist on the inside ,crusty on the outside and very tender. We started the ribs on a hot oak charcoal fire until a crust had formed and moved the ribs to an area of the pit that maintained heat under 300 degrees. We slowly cooked the slabs until the meat wanted to separate from the bones.
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