Nick Parsons
These Hot & Fast Trailblazer Ribs are sure to be a hit at your next cookout or family gathering. The combination of sweetness, heat, and smokiness is encapsulated in each tender bite. Enjoy the grilling experience, and happy cooking!
1 rack pork spare ribs
1 bottle Head Country BBQ sauce
2 cups beer, cola, or apple juice (for moisture and flavor)
3-4 tablespoons Fire Wrangler Trailblazer rub
3-4 tablespoons Fire Wrangler Trailblazer rub
½ cup olive oil
½ cup apple cider vinegar
3-4 tablespoons Head Country BBQ sauce
2 cups beer, cola, or apple juice (to enhance the basting flavor)
Prep the Ribs: Start by placing the spare ribs meat side down on a cutting board or prep surface. Use a medium knife to slide under the membrane above the bone and carefully lift it. Grip the lifted membrane with a paper towel and remove it completely for more tender ribs.
Generously rub the ribs with olive oil, ensuring all sides and edges are covered.
Apply Fire Wrangler Trailblazer rub generously over the ribs for a flavorful crust.
Let the ribs stand at room temperature for 30 minutes to allow the flavors to meld.
Prepare the Grill: Set up your grill for indirect cooking, aiming for a temperature of 290-325°F (about 143-163°C).While the grill heats up, mix the baste ingredients in a bowl and let them warm to room temperature.
Place the ribs bone-side down on the grill for 45 minutes. This position helps to render the fat and develop flavor.
After 45 minutes, flip the ribs to meat-side down and move them closer to the fire. Cook for another 30 minutes.
Baste the ribs every 10-15 minutes for 1 to 1.5 hours, or until the meat pulls back from the bones by about ½ inch. This basting step adds moisture and flavor.
Once the ribs have achieved a nice color and tenderness, reduce the grill temperature to 250°F (121°C).
Wrap the ribs in foil and return them to the grill for an additional hour for tender ribs, or two hours for ribs where the bones easily fall out.
