Have you ever tried to make barbecue ribs in the same way that they are served at a real barbecue joint, only to have a plate full of dry, hard bones with little flavor? You got a broken heart rather than the delicious goodness of a fall of the bones. So, when you’re making pork spare ribs, follow these five easy steps to get the results you want from a barbecue.

To smoke ribs, you need a barbecue smoker. In a barbecue smoker, you can cook with indirect heat, which is necessary to get that tender, juicy, fall-off-the-bone flavor. In addition, if you want your ribs to have that great smokey flavor, you need a smoker. You can buy a smoker online or at almost any big-box home improvement store. Even at Wal-Mart, there are decent smokers!

The ribs should be cooked “Low and Slow.” This means cooking them at a low temperature (around 235 to 250 degrees) for three to five hours.
Spice up your ribs first before using a barbecue rub to cook or smoke them. A spice mixture that is applied to the meat during cooking to enhance flavor is known as a barbecue rub. Grill rub recipes probably come in as many different varieties as grill pit aces. Find one you like or make your own.

Sauce for Barbecue Ribs are typically glazed with a sweet-spicy sauce to give them a glaze. As there are grill culinary specialists, there are however many different sauce recipes as there are rubs. You can find one you like in a cookbook, on the internet, or by asking your neighbor for one. You might utilize one of the supermarket’s bundled sauces straight out of the container or with some additional flavoring!

At the very end of the cooking process, apply the sauce. The majority of the time, barbecue sauce contains a lot of sugar, making it simple to burn. If the sauce is applied at the very end, it will reduce the likelihood that the dish will be served with charred bones rather than succulent meat.