06 Jun Honey Hog Pork Spare Ribs Recipe
Spare Ribs can be BBQ’d several different ways. For this cook, I’ll teach how to barbecue pork spare ribs on a Weber kettle using a Slow N Sear. We seasoned these pork spare ribs up with Meat Church rubs Honey Hog. The Honey Hog went great with the smokey BBQ flavor we got into the ribs. We then glazed with GQue BBQ Hottish for a nice a savory finish.
- 1 rack of spare ribs, cut St. Louis style
- Meat Church’s Honey Hog BBQ Rub
- Hottish BBQ Sauce
- Hickory strip
Start your coals on one side of the kettle, add a hickory strip to the top, and fill the water reservoir.
While the kettle is heating up, prepare your ribs by trimming it St. Louis style and removing the membrane from the back.
Add a light to medium coat of Honey Hog to the ribs, making sure to cover the top, bottom, and all sides.
Once your kettle has reached 275 degrees, add the ribs to the opposite side from the coals. Cook time should be around three and a half to four hours.
As you approach the finish, you can test the ribs by pushing a toothpick into the meat between the bones. It should slide in easily with little resistance.
Brush a layer of Hottish BBQ Sauce on all surfaces of the meat, and return to the kettle for another 10-15 minutes, until the sauce has set.
Once the sauce has set just how you like it, it’s ready to cut up and enjoy!
Take a look at how we cooked our Honey Hog Ribs below.