Skip to content
Mexican Street Corn Seasoning Is Back! Free Shipping on Orders $49+
Mexican Street Corn Seasoning Is Back! Free Shipping on Orders $49+

Test Kitchen Approved

Hot & Fast Spare Ribs

Recipe By Mike Johnston, Savory Spice founder

Prep Time

10 Minutes

Cooking Time

45 Minutes

Recipe By Mike Johnston, Savory Spice founder

This is a backyard grilling method where you cook over direct, high heat. While the backyard enthusiast can’t hit the high temps the barbecue pros use, the high heat grilling principles are the same. You get great char and flavor on the ribs and you don't need to spend all day babysitting them.

Serving Suggestions

Serve with your favorite BBQ sauce.

Recipe Notes

*Savory's 'Cue Glue helps the seasoning stick to your protein and creates a tender yet chewy bark. Simply slather on 2 to 3 tsp. per pound on all sides of the meat then apply the seasoning.


Savory Spice ingredients in this recipe

  • 'Cue Glue

    Makes your spices stick for that extra kick! Only available from Savory Spice, 'Cue Glue locks moisture into your grilled meats and cooks off, maxi...

    View full details
    Sold out
  • Pikes Peak Butcher's Rub

    Pikes Peak near Colorado Springs, CO is one of the most visited mountains in North America. The quality and versatility of this dry rub make us con...

    View full details
  • Salt & Pepper Tableside Seasoning

    It may seem simple, but this salt & pepper blend is one of our customers' all-time favorites. It's a super convenient way to add the perfect ba...

    View full details
  • Georgia Boys All-Purpose BBQ Rub

    We are very lucky to have incredible Georgia barbeque made in Colorado by Nick and Matt, the proprietors of Georgia Boys BBQ. These Georgia natives...

    View full details
  • Platte River Rib Rub

    Named in honor of our first store on Platte Street in Denver, CO, this rib rub has the flavors of a traditional barbecue rub. Because it has a brow...

    View full details


Slather ribs on both sides with 'Cue Glue (if using) before rubbing ribs with seasoning. Rub ribs generously with salt & pepper and your favorite BBQ rub. Tip: If you are using a sugar-heavy BBQ rub, don’t apply it at the beginning because the sugar will burn, making it hard to control the char. Instead, salt & pepper the ribs at the beginning and season with BBQ rub during the final two turns of the ribs on the grill. Whether using a charcoal or gas grill, preheat grill to the highest heat. To prepare charcoal, start with a pile of charcoal and let it burn until the coals are ashy. Instead of spreading the coals out to disperse the heat, keep them contained for the highest heat. When grill is as hot as you can get it, place ribs directly over the heat source. When cooking over high heat, check and turn the ribs as often as every 2 to 3 min. to keep the charring in check. Cook ribs until internal temperature reaches 180 to 185 degrees, about 30 to 45 min. depending on the grill temp. Remove ribs from heat, tent with foil, and let rest about 10 min. before slicing and serving.