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Test Kitchen Approved

Hot & Fast Spare Ribs

Recipe By Mike Johnston, Savory Spice founder

Yields

4 to 6 servings

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 barbecue 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.

Ingredients

Savory Spice ingredients in this recipe

  • 'Cue Glue

    'Cue Glue is a meat binder that's exclusive to Savory Spice. This "BBQ glue" helps stick your spices & seasonings to your grilled meats. As a b...

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  • Salt & Pepper Tableside Seasoning

    Salt & Pepper Tableside Seasoning may seem like an obvious, simple one to always have on hand – but this salt and pepper mix is a Savory Spice ...

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  • Georgia Boys All-Purpose BBQ Rub

    Get the Georgia BBQ taste in any state with this all-purpose barbeque rub! Georgia Boys All-Purpose BBQ Rub is good on anything you want to 'cue. T...

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  • 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...

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  • Pikes Peak Butcher's Rub

    Pikes Peak Butcher's Rub is best as a meat rub, though it's also quite the versatile all-purpose rub. This salt & pepper-based dry rub for meat...

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Directions

Slather ribs on both sides with 'Cue Glue (if using) before rubbing ribs with seasoning. Rub ribs generously with Salt & Pepper TablesidE Seasoning and seasoning of choice. 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.