Elevate your cooking game with perfect pork belly ribs
A specialty cut: pork ribs with the pork belly still attached!
Things to know:
What are pork belly ribs?
Typically, the butcher will separate the pork belly from the spare ribs so the cuts can be sold individually. Pork belly ribs are ribs that still have the pork belly attached, giving you a much larger meat area above the rib.
Are bacon ribs the same as pork ribs?
Bacon ribs are the cured version of pork belly ribs. Search around on our channel or website and you will find that recipe also!
Is pork belly the same as pork ribs?
Spareribs are tougher, fattier, and more flavorful. Baby backs, coming from a less-worked part of the animal, are leaner and more tender. Whole spareribs consist of the rib bones, cartilage, muscle, and fat that connect to the pork belly. As a result, they share a lot of the same qualities as pork belly.
What temperature should spare ribs be cooked at?
Cook spare ribs to an internal temperature between 198°F and 205°F (92°C-96°C) for tender, fall-off-the-bone results, as this breaks down collagen, even though they are safe to eat at lower temps. Use a meat thermometer inserted into the thickest part, avoiding bone, and check for tenderness with a probe for the best indicator of doneness, often requiring slow cooking at 225°F to 275°F (107°C-135°C) for several hours. If you want a little “pull” to your bite (that is the way we prefer it), then cook them to 180-190F.
What are some common mistakes to avoid when cooking spare ribs?
Common mistakes when cooking spare ribs include skipping membrane removal, cooking too fast/hot (leading to toughness), boiling them (losing flavor), adding sauce too early (burning), and not using a combination of tests (temp, bend, toothpick) to check for doneness, resulting in dry or chewy ribs instead of tender, fall-off-the-bone perfection.
Ingredients
Pork Belly Ribs
Your favorite 2 pork rubs (We used Kosmo Q’s Honey Chipotle Killer Bee, R Butts R Smokin’ Cherry Habanero Rub …and because we ran out of that, we finished up with Cattleman’s Grill Smokey Chipotle)
Butter
Whskey (We used Jack Daniel’s Tennessee Honey)
Your favorite BBQ Sauce (We used Loot & Booty Cherry Chipotle BBQ Sauce https://amzn.to/4gn2ZNo)
1. Set your smoker to 250F.
2. Cut the pork belly ribs into individual ribs.
3. Apply a coating of your favorite rub, then hit it again with your second favorite.
4. Place the ribs on the smoker and smoker for 3.5 to 4 hours.
5. Remove the ribs from the smoker and place in a disposable aluminum pan that has 2 sticks of cut=up butter in it, 1/4-1/2 cup of your favorite whisky and about 1/4 cup of brown sugar. Top the ribs with another stick of cut up butter and another 1/4 cup of brown sugar. Wrap the pan tightly with foil then place back on the smoker for another 1 to 1.5 hours.
6. Remove the pan from the smoker, then add a bottle of your favorite BBQ sauce, mix well, then cover again and return to the smoker for an hour.
7. Bring the ribs inside and let rest for an hour, then serve. ENJOY!
Equipment used:
Yoder YS640S Smoker
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