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Pork spare ribs: Trimmed

  • Hickory wood chips soaked in water
  • Seasonings: 
  • Lemon Pepper
  • Garlic Powder
  • White Pepper
  • Tony Chacherie (regular)
  • Rub olive oil onto top & bottom of ribs
  • Coat evenly with white pepper, garlic power, lemon pepper & Creole seasonings

For Gas Pit: Light pit & preheat HOT!

  1. Throw ribs on pit, brown top & bottom until they look good enough to eat. Approximately 15 minutes. Remove ribs from pit & wrap tightly in aluminum foil.
  2. Lower heat on pit & place ribs bone side down. Cook for 45-50 minutes. Remove immediately from pit & open in foil pan. Be careful of the hot juice! Throw away juice.
  3. Place ribs on cutting board bone side up. Slice with electric knife on edge of bone.
  4. Coat each rib piece evenly with Uncle’s BBQ Sauce & lay into foil pan.
  5. To glaze sauce onto rib, place in 200° oven uncovered for 30 minutes.

For Charcoal pit & wood chips:
  1. Light pit & let coals get White Hot. Lift grill & throw wet wood chips on top of coals. Be careful not to burn yourself. Close pit until chips begin to smoke.
  2. Open pit & place ribs bone side down first. Brown top & bottom of ribs until they look good enough to eat. Approximately 15 minutes. Remove ribs from pit & wrap tightly in aluminum foil.
  3. Place ribs back on pit bone side down. Close vents 90% and cook for 40-45 minutes. Remove from pit immediately & open in foil pan. Be careful of the hot juice! Throw away juice.
  4. Place ribs on cutting board bone side up. Slice with electric knife on edge of bone.
  5. Coat each rib piece evenly with Uncle’s BBQ Sauce & lay into foil pan.
  6. To glaze sauce onto rib place in 200° oven uncovered for 30 minutes.

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