If there is ever a support group for my bbq addiction, then I’ll be the first to sign up.  Oh wait!  There already is – the Nevada Barbecue Association!  And, I’m already a member.  Having only put out the fire a mere 18 hours ago, I felt an urge to fire up the grill and bbq some Berkshire pork spare ribs and share my recipe.  Here’s how it all went down.

Say hello to my little Berkshire friend.  He’s a little guy, weighing in at a mere 1.5 pounds.  He’s fashioned in the St. Louis cut.  Most commercial ribs cut in this fashion generally range from 2.5-3.5 pounds.

Screen Shot 2016-04-07 at 10.24.44 PM

These ribs were trimmed beautifully straight from the processor, which is to say that the membrane on the back had been removed. So, the next thing to do was season it! I used a layer of “Peppeureka” and a layer of “Artisan BBQ rub”.

Screen Shot 2016-04-07 at 10.24.57 PM

The grill, all setup for indirect heat, was ready for the main event. Place the ribs on the grill rack, close the lid, and let it cook.

NO PEEKING! If you’re looking, you’re not cooking. 😉