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BBQ Bob’s Backyard Spare Ribs

2 racks of meaty Spare Ribs
¼ stick of butter
4 oz. Dizzy Pig Swamp Venom
4 oz. Brown Sugar
1 cup of apple juice
1 bottle of Butch’s Spicy Sweet BBQ Sauce or make your own Sweet BBQ Sauce

Trim ribs and peel membrane from bone side of both racks.

Mix the Swamp Venom with brown sugar in a bowl and dust ribs generously on both sides.

Set Tallboy to 250° F and place 2 chunks of Apple wood into firebox. Place ribs on cooking racks, bone side down and place in middle of cooker with disposable drip pan directly underneath rack.

Cook for approx. 4 hours and then wrap individual racks in foil with ½ cup of apple juice in each foiled pouch. Place three slices of butter on the top of each rack before closing foiled ribs tightly by crimping the top of the foil. Place the foiled ribs back on the cooker for approximately 3-4 hours or until the meat recedes from the bones about ¾”.

Gently remove ribs from foil and place directly on racks about 1 foot from firebox. Baste top of rib racks with bbq sauce generously and let ribs grill over fire for about 4-5 minutes.

Remove ribs from cooker and allow 10 minutes to cool.

Slice ribs with sharp knife or electric knife. (they will be too tender to cut otherwise)

Serve em up with ice cold beer and plenty of paper towels.

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