What happens when you win a fancy new grill???
…You and your brothers become ‘wanna-be Pitmasters’!
Wondering about the best method for cooking up these tasty Bauman Pork Spare Ribs?
Lucky you, we’ve got a special post from our very own Chef Ivin!
The boys won a fancy Traeger grill at a farm conference this winter!
Seriously?!? How lucky can you get?
I NEVER win anything like this!
It is kinda crazy appropriate that the Bauman clan ended up as the recipients of this fine prize . . . I mean, we ARE in the meat business after all!
And my brother Ivan has been hard at work running the new grill though its paces with all kinds of meats.
And his ribs are fantastic!
So I talked him into spilling the beans on how he goes about preparing and smoking his ‘You Won’t be Singing the Blues’ BBQ Pork Spare Ribs.
(And, fingers crossed we can finagle his pork loin recipe in the near future.)
We hope your family loves these ribs as much as we all do!
Chef Ivin’s ‘You Won’t be Singing the Blues’
BBQ Pork Spare Ribs Recipe
We’re happy to share Ivin’s ‘‘You Won’t be Singing the Blues BBQ Pork Spare Ribs’ recipe.
The Bauman Boys act like they are studying to become BBQ Pitmasters! And Ivan has become a little obsessed with perfecting his rib game. He’s doing a pretty fine job on creating some tasty pork loins, too. No complaints from anyone here at the farm, though.
Let us know if you try this recipe!
2 Racks Bauman Pork Spare Ribs
Pork & Poultry Rub
4 1/2 teaspoons salt
4 tablespoons dark brown sugar
2 teaspoons onion powder
2 teaspoons garlic powder
1 tablespoon smoked paprika
4 teaspoons cumin
2 tablespoons chili powder
2 teaspoons oregano
1/8 cup brown sugar
4 tablespoon butter
4 tablespoon Bauman’s Wild Honey
1 bottle BBQ sauce Ivin recommends Sweet Baby Ray’s Original
8 ounces by weight of hardwood chunks, chips, or pellets
Pork and Poultry Rub
- Combine all ingredients in a medium bowl or in a blender/food processor.
- Mix until the lumps of brown sugar break down and all everything is well combined.
- If you have a spare shaker-top container with an air-tight lid, you’re golden. Otherwise place in a container or keep covered.
- Remove membrane from back of ribs. (Good video demo here.)
- Sprinkle with Pork and Poultry Rub, coating all surfaces but not so much that the meat doesn’t show through – about 2 tablespoons per side depending on the size of the slab. Rub it in.
- Let ribs rest for 15 to 20 minutes. (Covered in the fridge overnight may be even better!)
Get the fire started and start the smoke
- Fire up your barbecue smoker or set up your grill for 2-zone or indirect cooking.
- Preheat your cooker to about 225°F and try to keep it there throughout the cook.
- Add about 4 ounces of dry wood at this time.
Let the smoking begin
- Put the slabs in the cooker in indirect heat, meaty side up, close the lid.
- When the smoke dwindles after 20 to 30 minutes, add another 4 ounces of wood.
- Cook for 3 hours.
- If you have more than one slab on, halfway through the cook you will need to move the ribs closest to the fire away from the heat, and the slabs farthest from the flame in closer.
Brown Sugar Wrap
- While ribs are cooking, prepare the brown sugar wrap.
- Spread (approximately the same size as the rack of ribs) half the brown sugar, half the butter and half the agave on top of a double layer of aluminum foil. Repeat for second rack.
- After the 3 hours, place one rack of ribs meat side down in the brown sugar, butter and agave, and wrap. Repeat with second rack.
- Place wrapped ribs, meat side down in grill.
- Cook for another 1-1/2 hours and check the internal temperature. Desired temperature is 204-205℉. If not at temperature, cook for an additional 30 minutes until temperature is reached.
- Remove ribs from the grill and foil packet. Place unwrapped ribs back in the grill for an additional 10 minutes.
- Remove from grill and sauce the meat and bone side with BBQ Sauce and cook for another 10 minutes.
- Slice ribs and serve. Enjoy!