Chef Tom fires up the Yoder Smokers Loaded Wichita offset smoker his Root Beer Spritzed Spare Ribs. Sweet, salty and smoky with a bark you won’t believe! These ribs have got it all!
Root Beer Spritzed Spare Ribs
- St. Louis cut spare ribs
- R Butts R Smokin’ Ozark Heat BBQ Rub
- 1 bottle root beer
Start a chimney of lump charcoal in the fire box of the Yoder Smokers Loaded Wichita Offset Smoker. When the coals are hot, dump them out in the back half of the fire box. Add two splits of wood. Place a third split against the front side of the fire box to preheat. It should not be close enough to the fire to touch or catch fire.
Stabilize the temperature at 275ºF-300ºF, using the butterfly opening on the fire box and chimney cap. Continue feeding the fire with split wood to maintain the temperature, while burning a small hot fire.
Spritz your ribs with the root beer; just enough to act as a binder for the rub. Season moderately with the R Butts R Smokin’ Ozark Heat BBQ Rub.
When the rub appears wet on the surface of the ribs, transfer to the smoker, placing the ribs bone-side down.
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Smoke the ribs, spritzing with root beer every 30-45 minutes, until the ribs are fully tender. When lifting the rack of ribs from the bottom center, the ends of the rack should stay on the grate and the top of the meat will start to crack open. Looking at the ends of the bones, the meat should move freely from the bone when twisted.
Immediately after removing the ribs from the grill, give them one last generous spritz.
Slice the Root Beer Spritzed Spare Ribs to serve.