Don’s Baked and Brinkmann Grilled Pork Spareribs

Sunday, May 2, 2010 @ 09:05 AM

If you don’t don’t have a bbq smoker, give this method a shot…

-Pork Spareribs, brined overnight.

-Rinsed, dried and dry-rubbed [use no salt in rub if you brined ’em].

-Baked @ 235 for 3.5 hrs.( 2.5 hrs dry and foiled, then uncover, pour off any juice, brush w/ bbq sauce & brown sugar, bake for another hour… meat should have pulled back from bone by now.)

-Brush again with sauce, grill on low/med on your Brinkmann Grill until they get a light char on them and you just can’t take the smell any more.


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