Smoked Timber Raised Pork Spare Ribs

These are Cameron famous smoked ribs, he learned how to do these when he lived in Utah. These were the first thing I think Cameron ever made for me. Everyone in the neighborhood loves them. They are very simple and delicious!

  1. Cameron likes to peel the thin layer of membrane off the back of the ribs, this is optional.
  2. Cover the ribs with your favorite BBQ rub. We use a mixture of Brown Sugar, Salt, Smoked Paprika, Garlic Powder, and little Cayenne Pepper. 
  3. Smoke the Ribs for 1.5-2 hours. We have a Trager and it smokes them at around 150-180 degrees.
  4. Pull the ribs off, spread applesauce on them, then sprinkle with brown sugar.  Then wrap them in 3 layers of aluminum foil to prevent any leaks and air getting to the ribs. 
  5. Turn smoker up to 225 for 3-4 hours.
  6. Add BBQ sauce of choice and enjoy!

We love to eat these leftover as pork sandwiches or nachos. The rib meat really is delicious and tender! I would recommend 1 rack per hungry person because once you get started on these it is hard to stop. 

 

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