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When it comes to grilling, Michael Brown prefers pork. Each animal offers two plates with 14 ribs on each side, ranging from the classic spare rib to the “baby back” or slightly smaller ribs. Spare ribs are usually larger and more marbled – fat corresponds to taste – and take longer to cook, but make a tender, juicy meal. Ribs can be eaten as is or easily turned into pulled pork sandwiches.
For the flavor, Brown uses a dry massage that he makes himself, and like most grill masters, he doesn’t ditch the merchandise on his “secret” sauce (see Spiceology or Michlitch Spice Company for local dry massage options).
Dry massages add flavor and usually contain garlic and onions, as well as spices like cayenne pepper or chilli, a little salt, and sugar to caramelize the surface of the meat. Brown shows, however, that sugar isn’t part of his mix; Instead, he relies on careful “slow” cooking in the smoker over delicately spiced apple wood to caramelize the ribs.
Not a smoker? No problem. You can also cook this dish in the oven and it will still be plenty tasty, says Brown.
Spare ribs
Cut ribs between the bones.
Thoroughly rinse the ribs under cold water and pat dry.
Rub the meat with dry rub and work on the entire exposed surface.
Cover and leave the grated ribs to marinate in the refrigerator overnight.
Get your smoker up to 275 degrees.
Smoke the meat for 3 hours, 10 minutes. No stapling is required.
Serve immediately or let rest and continue to absorb flavor, then reheat as needed.
