Chef Tom's Cooking Class Minute: Week 3

Cooking Pork Spare Ribs

Summer is a great time to cook pork spare ribs!

I'm certainly not a BBQ expert, but I love cooking a rack or two of ribs in my Big Green Egg. I especially enjoy the delicate smokiness from apple or peach wood from my fruit trees.

One thing I've noticed is how often cooks reach for premade spice blends. Some contain curing ingredients that can change both the flavor and appearance of pork.

Personally, I want my spare ribs to taste like delicious roasted pork—not corned pork!

I always create my own seasoning. My "go-to" ingredients are 1 teaspoon each of onion powder, garlic powder, cayenne, paprika, cumin, ginger and crushed black pepper. I also add kosher salt—about 1 tablespoon for a 3-pound rack of ribs. I blend the spices with a little olive oil and brush it all over the ribs. 



My approach is simple:

• Take the ribs out of the refrigerator 20–30 minutes before cooking.
• Apply the seasoning and let the ribs rest about 15 minutes.
• Keep the cooking temperature steady. I like 300°F on the grill and 400°F in the oven.
• Use a light amount of fruit wood for smoke.
• Don't let the pork fat scorch—it can make the ribs bitter.


Once the ribs develop a nice brown bark, I begin brushing on BBQ sauce or a vinegar mop for about 20 minutes. This creates a delicious glaze and allows the smoke to cling beautifully to the surface.

I never wrap my ribs in foil. Wrapping changes the cooking from dry heat toward moist heat. The ribs become very tender, but the exterior becomes softer and you lose that delicious roasted bark.

If I roast the ribs in the oven, I cook them for about one hour at 400°F. Every oven is different, so I recommend checking them at about 40 minutes.

My Big Green Egg takes me about 30 minutes longer than the oven, but I think the subtle fruit-wood smoke is worth it.


Chef's Question:
Do you want your ribs to taste like smoke, spices, or great pork?

Next week, we'll get back to rice and explore why chefs toast—or parch—rice before cooking.


                                               Chef Tom Griffiths, Certified Master Chef
                           Former CIA Instructor • R&D Chef • Hospitality Advisory Consultant

       "Helping chefs, entrepreneurs, and food companies create exceptional food products."

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