Pork Spare Ribs

About this cut

From the belly side of the ribcage, meatier and fattier than baby backs. That extra fat is what keeps them from drying out over a long cook, and it's why spares are worth the extra time they ask for.

Good for

A smoker, a grill set up for indirect heat, or a low oven for around three hours. Rub them the night before if you think of it. They're ready when the meat has pulled back from the bone and a toothpick slides in with no resistance.

From our kitchen

Rubbed the night before, then low and slow all afternoon. We check them with a toothpick, never a clock.

Brown sugar, paprika, salt, pepper, garlic powder and a little cayenne, rubbed on and left overnight. Then 250 degrees for around three hours, wrapped for part of it. They're ready when a toothpick slides between the bones with no resistance. Sauce brushed on at the very end and set under heat ten minutes. Slaw, cornbread, and cold drinks.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within 2 to 3 days.