If you’ve never smoked ribs at home before, this is a great starter recipe. Once you master this technique, it can become the foundation to your rib recipe.
Chicken Spare Ribs
Chicken spare ribs are the scapula bones, which have a better per pound meat ratio than wings or drumettes. These appetizers are easy to make using you favourite store-bought rub or prepare your own. Whether you are eating them around camp or serving them at the next big game, these chicken spare ribs are scrumptious and guaranteed to disappear off the serving plate quickly!!
1 to 2 pounds chicken “spare ribs” (ask your butcher for the scapula bone)
favourite chicken rub (see note)
Trim chicken spare ribs of fat and skin pieces. Make sure there are no bone fragments.
Apply rub, by laying chicken spare ribs on a baking tray and applying the rub evenly over. Alternatively, toss chicken and rub in a bowl and stir well for a consistent covering.
Prepare your grill for indirect hot cooking. Lift the trivet a little higher by using empty tuna cans between foil to allow more air flow around the meat. Cook for 30 to 40 minutes, turning once, until chicken is cooked to an internal temperature of 75 degrees C (165 degrees F).
Note: Our household favourites are BPS Money Rub, BPS Little Louie’s, and Mad Hunkys Hot Ass Wang for a bit of a kick.