Can I use the hot and fast method for spare ribs or baby back ribs?

Yes, this process works with both types of ribs. During the last phase of rebuilding the bark, use your intuition to tell you if they need to be cooked longer.

How long does it take to smoke baby back ribs with the hot and fast method?

This process takes about 2.5 hours total, which is pretty fast considering BBQ. Smoking takes 90 minutes, braising takes 45, and rebuilding the bark takes another 15-20 minutes.

Can I wrap the ribs in butcher paper instead of foil?

Not for this recipe. The mop sauce needs to be in the foil, seasoning the ribs while they braise. Butcher paper generally works well for slower cooks, but at this higher temperature, the foil is better.

Spicy Cajun Pork Ribs - Chiles and Smoke

Ingredients

Scale

3 racks of baby back ribs
1/2 cup of Southwest Cajun dry rub, more as needed
1/4 cup unsalted butter
1/4 cup Louisiana hot sauce
1 tablespoon Worcestershire sauce
3-4 springs of fresh thyme

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Instructions

Preparing the meat. Using a paper towel, remove the membrane from the back side of the ribs that runs along the bones. Trim any excess fat from the sides. Season the ribs generously on all sides and allow them to rest for at least 15 minutes, up to overnight.
Smoke the ribs for 90 minutes at 300°F. Place the ribs in the smoker with the meat facing up. Allow them to cook undisturbed.
Prepare the mop sauce. Place the butter, hot sauce, Worcestershire sauce, and thyme in a saucepan over medium heat. Melt everything together and stir to combine. Keep this sauce handy for the mopping phase. Add additional hot sauce as desired.
Apply the mop sauce after the first hour. Using a pastry brush or basting mop, gently add some of the mop sauce to the top of the ribs. There should be more than half left after this application, which will be used next. Continue to cook the ribs for the full 90 minutes.
Wrap and braise the ribs for 45 minutes. Remove the ribs from the smoker. Lay out 2 sheets of heavy-duty foil onto a counter. Place a rack of ribs meat-side down. Pour some of the mop sauce along the sides and top of the rack. Wrap the foil layers tightly around the ribs, crimping the edges so the seam is on the top. Repeat this for each rack, and place them back in the smoker for 45 minutes.
Rebuild the bark. Open up the foil where the seam was crimped on the top. Using tongs, carefully flip the ribs so the meat is exposed. If there are any bald spots, sprinkle additional seasoning on those. Cook for another 15-20 minutes until the bark has firmed up and they are cooked to your liking. The meat temperature will be about 208-210°F.
Slice and serve. Allow the ribs to rest for a few minutes before slicing between the bones. Keep as much of the juices from the foil as possible to pour over the ribs when serving.

Notes

Use heavy-duty foil instead of butcher paper for the braising phase.

Author: Brad Prose
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Category: Pork
Method: Smoking
Cuisine: BBQ

Nutrition

Serving Size: 1/2 pound ribs (bone-in)
Calories: 644
Sugar: 1.4 g
Sodium: 603.9 mg
Fat: 45.1 g
Carbohydrates: 4.6 g
Protein: 55.5 g
Cholesterol: 202.6 mg