Directions

Meat Prep

1. Carefully remove sparerib from cryovac packaging bag. Ensure there is no excess moisture or residue on the meat.
2. Flip the sparerib over (bone side up) and remove the membrane (peritoneum). Tip - use the butter knife to detach the membrane at one end. Next, use a paper towel to pull the remainder off.
3. Moderately apply hot sauce to both sides of the sparerib. Ensure a light even application.
4. Next, depending on the thickness or viscosity of the mustard, apply 1 - 2 lines of mustard across the sparerib. Next, spread the mustard to ensure an even coating on all sides..
5. Liberally apply Kosher Salt (to taste).
6. Moderately apply Course Ground Black Pepper and Garlic Powder (to taste).
7. Lightly apply Onion Powder (to taste).
8. Generously apply McCormick Grill Mates Sweet & Smoky Rub (or your favorite BBQ rub). Ensure an even application on all sides of the sparerib.
9. Cover ribs and place in refrigerator. Allow seasoning to set in for at least 30 minutes. For maximum flavor, allow the ribs to marinade in the fridge for a few hours.

Smoker

1. Set up your Big Green Egg or favorite kamado grill for indirect cooking (low and slow).
2. Place water pan on top of heat deflector plate and fill pan up to half with distilled water.
3. Fill the fire basket about 3/4 full of lump charcoal.
4. Add 5 - 6 small to medium-size hickory wood chunks to your lump charcoal.
5. Bring the temperature of your smoker up to 275°F.

Phase One: The Cook

1. Place rack of sparerib on the grill meat side up for 2.5 hours.
2. *Optional: Spritz with distilled water every 30 minutes. Depending on the hot zones in your smoker, some parts of the sparerib make cook faster or have the tendency to burn.
3. Pro Tip: Allow the seasoning or bark to set before pulling the ribs off to wrap.

Phase Two: The Wrap

1. Tear off 2 sheets of heavy duty aluminum foil (approx. 24in L x 18in W). Place one sheet on top of the other for a "double layer".
2. Cut 3 tbsp of butter into thinly sliced squares. Spread butter evenly on the center of the aluminum foil. *Enough to cover the width and length of the SPARERIBS.
3. Spread about a 1/2 cup of dark brown sugar evenly on the center of the aluminum foil. *Enough to cover the width and length of the SPARERIBS.
4. Drizzle about 1 tbsp of honey evenly on the center of the aluminum foil. *Enough to cover the width and length of the SPARERIBS.
5. Next, place the ribs meat side down on the aluminum foil. Add approx. 3 tbsp of BBQ sauce on top of the ribs (bone side).
6. Wrap the spareribs tightly in the aluminum foil and place back on the grill (meat side down) until the spareribs reach an internal temperature of at least 203°F. We are aiming for "bite through" tenderness.

Phase Three: The Glaze

1. Once the ribs reach the desired temp, carefully unwrap the ribs and remove from foil. (***CAUTION ribs and au jus are extremely hot***)
2. Glaze the ribs with about 1/3 cup of barbecue sauce.
3. Place spareribs back on the grill for about 5-10 minutes and allow barbecue sauce to caramelize.
4. Finally, remove the spareribs from the grill and allow the meat to rest for about 15 minutes. Slice between each bone, serve, and ENJOY!