Recipes & Guides

Buffalo Spare Ribs

Name: Buffalo Spare Ribs
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6-10
Cuisine: American
Ingredients: Blonde Beard’s Black Magic Buffalo Sauce; Carne Asada Seasoning by The Spice Guy; 2 racks Pork Spare Ribs (with larger top section); 1/4 cup Coarse Black Pepper; 1 stick Butter (cut into 16 slices); 1/4 cup Apple Cider Vinegar in 2 cups Water (for spritzing)

Recipes

May 22, 2023

feat. Blonde Beard’s Black Magic Buffalo Sauce & Carne Asada Seasoning by The Spice Guy

Buffalo Spare Ribs

Rated 4.0 stars by 1 users

Cuisine

American

Servings

6-10

Prep Time

20 minutes

Cook Time

6 hours

Featured in Grill Masters Club Box - Spring Forward

This recipe is a fun twist on the traditional Texas Style Pork Spare Rib. Binded & sauced withBlonde Beard’s Black Magic Buffalo Sauce and seasoned withCarne Asada Seasoning by The Spice Guy, this rib recipe unites two unique flavors with a traditional method of BBQ, making it a one of a kind creation!

Author:

Pitmaster Rosalie Pareja

Ingredients

Blonde Beard’s Black Magic Buffalo Sauce
Carne Asada Seasoning by The Spice Guy
2 racks Pork Spare Ribs (with larger top section)
1/4 cup Coarse Black Pepper
1 stick Butter (cut into 16 slices)
1/4 cup Apple Cider Vinegar in 2 cups Water (for spritzing)

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Directions

Preheat your smoker to 250 °F using oak or mesquite wood.
Prepare the ribs: Remove membrane on the bone side, and trim any loose or hard pieces of fat. Cut off the ends of the rack (but do not square it up).
Apply a small amount of Blonde Beard’s Black Magic Buffalo Sauce to the ribs, rubbing all sides.
Season with a light covering of Carne Asada Seasoning by The Spice Guy, followed by coarse black pepper.
Place on your smoker, bone side down, and smoke for 4 hours. Spritz it with the apple cider vinegar + water combination 2-3 times throughout the cook.
Prepare to foil: Lay out two sheets of foil with 4 slices of butter in a line. Follow the line with a spritz of apple cider vinegar and a pour of Black Magic. Place ribs bone side up onto the foil. Add remaining 4 slices of butter to ribs. Wrap foil and place back on your smoker for an additional 2 hours, or until the internal temperature of the ribs reaches 195 °F.
Rest the ribs for 30 minutes to 2 hours in a warmer or cooler.
Unwrap, slice and enjoy!

Recipe Note

Pro Tips: Use a paper towel to grab and remove the membrane/silverskin off the bones. Pair this protein with the Street Corn side for a delicious duo!