By Dylan Clay
This recipe takes inspiration from Wilson’s BBQ who got the idea from Mum Foods in Austin, TX.
Instead of using regular Spare Ribs though, this recipe uses Pork Short Ribs – meaning they’re even fattier, juicier and bark-ier(?!).
Both of these are ingredients are eye-balled but these are safe amounts to measure:
Apply the salt first and then apply the pepper.
Don’t worry much about the bone side, almost all the meat is on top of the bones.
Once your smoker is at temperature, add a chunk of your favorite hardwood.
I prefer cherry with pork so I added a chunk every 60-90 minutes.
All we’re waiting for is for the bark to be a dark mahogany color.
If you’re into internal temperature, this is at around 175-180F-ish.
Wrap tightly with foil (meat side facing up) and then return to the smoker or your oven set to 250F.
DON’T wrap with any liquids and don’t wrap meat side down.
Doing so will wash pepper off the bark; There will be more than enough moisture build-up within the wrap to do its job.
With a probe thermometer or a tooth pick, poke between the bones.
It should be like you’re gliding in and out of the meat with ZERO effort.
If there is any resistance, they need to keep cooking wrapped.
Typically ribs will finish within the internal temperature range of 195-205F to be bite off the bone.
Once probe tender, take the wrapped ribs off your smoker and then open the wrap.
On the meat side, apply a light layer of Maple Syrup.
If you can, look for “Last Run”, real maple syrup; This will have the strongest “maple” flavor.
Take a basting brush and brush the maple syrup all over the ribs and then re-wrap and rest for 15 minutes.
After resting, slice between the bones and enjoy!
You’ll notice these ribs look similar to Dino ribs when sliced and they have bark that’s similar to brisket.
The sugar from the syrup also helps cut through the richness of the meat and also tempers some of the peppery flavor that remains.