SPG TENNESSEE

GO VOLS! SPG Rub with smoke cherrywood salt that those big spareribs love! This is an SPG rub that you must have in your pantry!

Recipe: SPG Tennessee Oven-Baked Spareribs

Serves 4 | Prep: 15 minutes | Cook: approximately 3–4 hours | Rest: 10 minutes

Ingredients

• 1 rack pork spareribs, approximately 3–4 pounds
• 1 tablespoon Betcha Got Seasonings SPG Tennessee, or to taste
• 1 tablespoon yellow mustard
• 1/4 cup water
• 1/3 cup BBQ sauce, optional

Directions

1. Heat the oven to 275°F. Remove the membrane from the bone side of the ribs, if present, and pat dry.
2. Spread a thin layer of mustard over both sides and sprinkle evenly with SPG Tennessee. No extra salt is needed.
3. Place the ribs meat-side up on heavy-duty foil on a rimmed baking sheet. Pour the water beside the ribs and seal the foil tightly.
4. Bake for approximately 3–4 hours, checking tenderness at 3 hours. The ribs should be tender when pierced between the bones, typically around 190–203°F. Measure away from the bones; use tenderness rather than time alone.
5. Carefully open the foil, keeping clear of the steam. If desired, brush with BBQ sauce. Increase the oven to 425°F and cook uncovered for 8–12 minutes to set the surface, watching closely to prevent burning.
6. Rest for 10 minutes, then slice between the bones and serve.

Tip: Keep the sauce optional to let the rub's cherrywood-smoked salt shine. Larger racks may need additional cooking time.