Easy BBQ Spare Ribs on the Weber Genesis II

BBQ Spare Ribs

This week we've foregone our usual #aroundtheworldin80BBQs adventure in favour of a true blue BBQ staple which can be easily adapted to your tastes. We've gone for a classic all-purpose "BBQ" style rub and sauce - sourced from Prairie Fire BBQ. But you can use any rub or spice mix you like to adapt this recipe.

All you really need to cook these delicious ribs is a good rub that you like, a tasty sauce for basting and some apple juice. And of course, and the right BBQ (Weber!). For more information on the BBQs or accessories that we offer; call our friendly team of Weber Experts on 0208 829 8849.

MAIN INGREDIENTS

• Meaty Pork Spare Ribs
• Dry Rub
• BBQ Sauce
• Apple Juice

EQUIPMENT

You can create this dish using any Weber BBQ with sufficient space to cook indirectly, as our ribs were especially meaty we used a gas BBQ with lots of grill space. The benefit of using a gas BBQ to create this dish (rather than charcoal) is temperature control. Control valves allow you to easily regulate the temperature inside your BBQ and requires less skill than with a charcoal BBQ such as the Weber Master Touch, controlling the heat on a charcoal BBQ relies on your judgement on how much fuel to use.

We've used the following:

• Weber Genesis II LX E-440
• Weber Original Large Roasting Rack (6564)
• Weber® Original Large Roasting Shield (6562)
• Weber Large Drip Pans (6416)
  

IN THE KITCHEN

• Pat the pork dry using some kitchen roll.
• Using a sharp knife trim your ribs of excess fat and remove the thin membrane using your finger tips.
• Coat your ribs in the dry rub, try to ensure the entire surface is covered - be generous.

AT THE BBQ

• Set up your grill for indirect cooking, looking for a low and slow cook at roughly 150 degrees Celsius
• Cooking times will vary dependent upon the thickness and overall size of your meat, we cooked our ribs for about 90 minutes and then added our first baste - apple juice.
• Apply the apple juice using a basting brush - the high fructose (sugar) content will help the rub caramelize and form the delicious crust (bark) that you're looking for on your ribs, it also acts to moisturize the meat and slow down the cooking process for more tender slow cooked ribs. However, don't use so much that you wash off the BBQ rub; you want just enough to wet the surface. You could use a spray bottle to "spritz" the surface instead if you're so inclined!
• After a further 30 minutes we basted with a generous glug of our BBQ sauce.
• Repeat this basting process every 30 minutes until the ribs are cooked (or you've run out of sauce!)