Jazzed Up Raspberry Glazed Pork Ribs
There is no better way to celebrate the holiday than with these jazzed up raspberry glazed pork ribs.
Ingredients
- 2 racks St Louis Style Spare Ribs
- 4 tbsp Jeff's original rub
- 10 ounces Raspberry spreadable fruit Jam also works
Instructions
- Remove membrane from bone side of ribs
- Remove flap of meat from bone side using a sharp knife
- Apply Jeff's original rub to bone side of ribs
- Flip ribs over to meaty side up
- Apply Jeff's original rub all over
- Smoke at 225°F for about 6 hours, or smoke at 225°F for 3 hours and then increase to 275°F for about 1 hour. Those are estimates; finish when the meat between the bones reaches 195°F (91°C) and is tender.
- About 20–25 minutes before the ribs are expected to finish, warm the raspberry spreadable fruit or jam in a saucepan over medium-low heat and stir until smooth.
- Brush a generous coat of warm raspberry glaze over the meaty side during the final 15 minutes, using the same glazing window with either cooking schedule.
- Remove the ribs when they reach 195°F (91°C) in the meat between the bones and probe tender; keep the thermometer tip away from bone.
- Slice ribs between the bones and serve.
Notes
To get these done in 4 hours, cook them at 225°F for 3 hours then turn the smoker up to 275°F for 1 hour. They are done when they reach 195°F but this should happen really close to the 4 hour mark. Glaze with raspberry glaze 15 minutes before they are finished regardless of which method you use.