Empty My Fridge
Birria Style Ribs
Ingredients
- Slabs St. Louis Cut Spare Ribs2
- Salt2 tbsp
- Malcom's Gringo Mexican Seasoning¼ cups
- Hot sauce¼ cups
- Birria Cooking Sauce1 jar
- Beef broth½ cups
Instructions
- Trim and remove the membrane from each rack of ribs.
- Season each rack with Kosher salt, Valentina hot sauce and Grande Gringo seasoning. Rest the ribs at room temperature for 30 minutes.
- Preheat the smoker to 275°F. Use hickory and cherry wood for heat and smoke.
- Smoke the ribs for 2 hours.
- In a small bowl, combine the Birria sauce, beef broth and 1 tablespoon of Grande Gringo.
- Lay a double layer of aluminum foil. Place a rack meat side up in the centre, pour some of the sauce mixture over it, flip the rack and pour a little more over the bone side. Wrap tightly and repeat with the second slab.
- Return both wrapped slabs to the smoker and cook for 1.5 hours, or until the internal temperature reaches about 202°F.
- Carefully unwrap the ribs and reserve all the juices. Place the ribs on a wire rack, season lightly with more Grande Gringo, and return them to the smoker for 15 minutes to set the bark.
- Slice the ribs into individual bones and serve with the reserved sauce from the wrap.
Summarized from HowToBBQRight's video. Watch it for the details.
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