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Cherry Wood Smoked Spareribs

Prep Time:24 Hours
Cook Time:6 Hours

Nutritional Information

Great Delicious Smoked Spareribs!


  • For the mop sauce
  • 1/4 cup Vietnamese fish sauce
  • 1/4 cup fresh orange juice
  • 1/4 cup finely chopped fresh cilantro
  • 3 tablespoons dark brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon tamarind paste
  • 2 teaspoons grate lime zest
  • 1 tablespoon fresh lime juice
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped fresh ginger
  • 2 racks spareribs, preferable St. Louis cut
  • Rub of Choice , in class we used raging river and spicy dizzy dust
  • 2 fist size chunks of cherry wood 1/4 cup finely chopped fresh cilantro, for garnish


  • 1. Rub your ribs with the rub of your choice a day ahead of time. Wrap and refrigerate.
  • 2. In a small bowl mix together fish sauce, orange juice, 1/4 cup cilantro, brown sugar, soy sauce, vinegar, tamarind paste, lime zest, lime juice, garlic, and ginger to make the sauce
  • 3. Remove ribs from refrigerator. Preheat the Egg to 225ºF. Next, add your smoking wood, plate setter, pan of water, stainless steel rack and ribs.
  • 4. Smoke ribs until they have a slight bend when lifted from one end, about 3 hours. Remove the ribs from the Egg and wrap with aluminum foil. Return the ribs to the Egg and continue cooking for 2 more hours.
  • 5. Take the wrapped ribs off the Egg and unwrap. Return them to the Egg and continue cooking for one more hour, basting every15-20 minutes with the sauce.
  • 6. After and hour on the Egg the ribs should be ready to pull off the bone. Baste one more time with the sauce and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828