STILLWATER, Okla. — As I continue to write this column, my respect for writers who can write something original and informative, maybe even entertaining, continues to grow.
Even though the meat business is very interesting to me and I enjoy talking about all the different varieties, the recipes, the benefits of certain cuts, etc., sometimes it’s difficult to translate that to paper. I certainly don’t want just to copy a page from a textbook or a cookbook.
I’ve appreciated the positive comments that I’ve received. It’s nice to know that people have tried a recipe and enjoyed it.
I’m going to ask a favor of you now. As you probably know from reading my columns, I am a big fan of ribs. I love spare ribs specifically. I have a recipe that I use for those that I am very happy with.
One thing that I have never been able to prepare to my satisfaction is beef ribs, back ribs specifically. Mine always seem to be tough and chewy.
I see people prepare them on television, and they look so good. I’ve tried them at restaurants a couple of times, and they have been great. Mine always seem to flop.
So if you have a recipe for great beef ribs that you don’t mind sharing, I’d really like to try it. And if it’s successful and you don’t mind, I’ll even print it in my next column.
Just bring your recipe in and say, “Hey, Jerry, try this.” I’d really appreciate it.
In the meantime, here’s a pork spare rib recipe that you might like to try. It is for preparation in a smoker.
Pork Spare Ribs
1 rack spare ribs
1/2 cup brown sugar
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon black pepper
2 tablespoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoon cayenne pepper
1 cup apple cider
3/4 cup cider vinegar
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons lemon juice
1 jalapeno, finely chopped
3 tablespoons Louisiana hot sauce
Salt and pepper to taste
Mix dry rub ingredients in bowl. Rub generously on rack of spare ribs.
Mix mop sauce in bowl.
Place ribs in 225-degree smoker. Try using apple wood. Smoke for 5-6 hours, applying mop sauce periodically. Smoke until bark is dark brown and meat begins to pull away from bone (if you can pinch the meat away from the meat on the back of the rib, they are ready).
Discard leftover mop sauce.
Jerry Morris is the meat department manager at Consumers, where he has been for three years. He has 25 years experience in the business.