Outlaw Smoked Pork Spare Ribs

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 No messing around with this one. Pork spare ribs are the standard of true southern style ribs. Pork spare ribs are taken from the belly side of the pig's rib cage above the sternum (breast bone) and below the back ribs which extend about 6" down from the spine. Spare ribs are flatter than the curved back ribs. There is also quite a bit of fat which can make the ribs more tender, juicier and more forgiving in the smoker than baby back ribs.

Ingredients:
2 Racks of Pork Spareribs (Buy St. Louis Cut if available)
Vegetable Oil (Spray works good)
2) TBS Sea Salt
4) TBS Course Black Pepper
4 TBS Minced Garlic
1 TBS Onion Powder
4 TBS Paprika
2 TBS Red Pepper
½ Cup Brown Sugar
Small bottle (8 oz.) Apple Juice
BBQ Sauce

Recommended Wood:
Apple
Preparation:
Rinse the ribs thoroughly, and place on a sheet of wide foil.
Pat the ribs dry front and back with paper towels.
Remove the silver skin membrane from the bone side of the ribs.
Trim fat very well to avoid being greasy when done.
If needed, remove the Flap of meat on the bone side for more even cooking and seasoning.
Trim the ribs to a "St. Louis" style (See BBQ Lingo Page) if not purchased already trimmed.
Rub or spray the ribs front and back with a light coat of Oil.
Coat the ribs well with "PaPa's Pork Rub" or sprinkle evenly with the Sea Salt, Black Pepper, Garlic Powder, Red Pepper, Paprika and Brown Sugar.
 Wrap the ribs tightly in the foil and let stand in the refrigerator for at least 1 hour to overnight.
Smoking:
Preheat the smoker to 275 degrees.
Let the ribs sit at room temperature for 30 minutes.
Using a large deep pan. Line the pan with foil and place a rack in the pan. (Ribs can also be placed directly on a smoker rack if preferred.)
Place the ribs (one rack or two) meat side up on the rack inside the pan.
Place the pan with the ribs in the smoker.
 Smoke the ribs for 2 hours.
Remove the pan with ribs from the smoker. Note: If the ribs were placed directly on the smoker racks, see the steps below to wrap with foil.
Baste the top (meat side) of the ribs with a mixture of ½ BBQ sauce and ½ apple juice. Pour any remaining mixture in the bottom of the pan for added moisture.
Set the smoker temperature to 250 degrees.
Wrap the entire pan tightly with foil and return to the smoker (or they can be finished in an oven).
Continue to cook for about an additional 1 hour, or until the internal temperature reaches 190 to 195 degrees.
Note: If the ribs are being used in a competition cook, start checking the tenderness at 180 degrees. Do Not exceed 190 degrees or the ribs will be over tender.
If necessary continue to check every 15 minutes until done.
When done, place the ribs unwrapped on a cookie sheet with a rack to drain and rest. (About 15-20 minutes)
Coat both sides lightly with BBQ Sauce.
Cut the ribs and serve. (an electric knife works well)
The finished ribs can be wrapped and kept in a 170 degree oven to keep warm for up to 1 ho

If the ribs were placed directly on the smoker racks, follow the steps below to wrap with foil:

Lay down double sheets of wide foil for each rack of ribs.
Place the ribs on the foil meat side up.
Add a few ounces of Apple Juice inside the foil before sealing to add moisture.
Fold the foil around the ribs sealing tightly.
Return the ribs to the smoker or oven and continue to cook at 250 degrees for about 1 hour.
 Check for temperature and tenderness.
Done Temp. 190 to 195 degrees.

Note:
If the ribs are being used in a competition cook, start checking the tenderness at 180 degrees. Do Not exceed 190 degrees or the ribs will be over tender.
 If necessary continue to cook and check the temperature every 15 minutes until done. Don’t over cook.
 When done, place the ribs unwrapped on a cookie sheet with a rack to drain and rest. (About 15-20 minutes)
Coat both sides lightly with your favorite BBQ Sauce.
Cut and serve. (An electric knife works well)
Ribs can be placed wrapped in a 170 degree oven to keep warm for up to 1 hour.