Chris’ Competition Style Spare Ribs - Dizzy Pig Craft Seasonings
Chris has been honing his skills for tender spare ribs for over 17 years, and he's excited to share his favorite competition method with you!
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Cooking tools:
- Grill
- Instant-read thermometer
- Aluminum foil
- Tongs
- Chef's knife
- Cutting board
- Pastry brush
- Serving platter
Ingredients
- 2 slabs St. Louis cut Spare Ribs, preferably at least 3 lbs each (Baby back ribs can be used)
- Salt (optional)
- Dizzy Pig Raging River (Dizzy Dust and Crossroads also great choices)
- Wrapping:
- Dizzy Pig Dizzy Dust
- A few Tbsp honey
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