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Cherry smoked spareribs with cranberry and ginger sauce.


Justin
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Today I will be cooking this on the WSM.

I have 2 racks of spareribs totalling 1.4 kg. They are not super meaty but from C J Humphreys farm shop in Fairstead.

Rub.

1 tbsp demerera sugar. I use soft dark

0.5 tbsp paprika

. 5 tbsp mild chills powder.  I use ancho Grande chilli powder for smoky taste and mild heat. 

1 tsp onion flakes. I used granules.

.5 tsp ground ginger

1 tsp salt.

0.5 tsp ground pepper.

 

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Spareribs

Remove membrane.  I used handle end of a teaspoon to get it started then pull with hands.

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Rubbed the lovely rub into the ribs on both sides. Mostly on the meaty side.

 

Will but 0n WSM at 1. 30. Take a about 3.5 hours at low temp of 130 to 140 degs c with 3/4 full water pan. I will use Weber briquettes minion method and 2 chunks cherry wood. 

I will fill smoker 3/4 full briquettes and use the sprayed a chimney of kit briquettes all over the unlit ones and then add wood chunks.

 

More to follow

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Life is good. Delicious ribs. Better than I expected. Lovely colour tender texture but with just enough bite to prevent the meat falling apart..  even the smoked potato I put the Meater in tasted nice. As lindsey said like a bonfire night potato.   And to top it off West Ham are 2 nil up.  

I wrapped them in foil for the last hour having sprayed with Apple juice just before wrapping. And the for the last 20 mins brushed with sauce I made and left unwrapped so the sauce glazed the ribs. And then more finger licking sauce to serve. Sticky fingers food.

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Edited by Justin
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