Rotisserie Pork Spareribs with Garlic Oregano Rub
St. Louis cut pork spareribs seasoned with kosher salt, black pepper, dried oregano, smoked Spanish paprika, and minced garlic, then rotisserie-cooked low and slow over indirect medium-low heat until bones pull back and meat is deeply browned. The long cooking time renders fat and develops a flavorful crust while keeping meat tender.
Ingredients
- 1 slab St. Louis cut pork spareribs, about 3.5 pounds
- 1 tablespoon kosher salt
- 1 teaspoon fresh ground black pepper
- 2 teaspoons dried oregano, or 1 tablespoon minced fresh oregano
- 2 teaspoons smoked Spanish paprika, Pimenton de la VeraHungarian paprika1:1spice
different smoke profile and origin
- 4 cloves garlic, minced or pressed
Instructions
- 1
Mix salt, pepper, oregano, and paprika together.
- 2
Sprinkle the spice mixture evenly over the ribs.
- 3
Sprinkle minced garlic over the ribs and pat it on to adhere.
- 4
Let the ribs rest at room temperature for one hour. Optionally season up to the night before and refrigerate, then remove from refrigerator one hour before cooking.
- 5
Set up grill for indirect medium-low heat at 300 degrees Fahrenheit with grates removed and drip pan in the middle. Preheat all burners to high for 15 minutes, then reduce outer burners to medium and turn off center burners.
- 6
Skewer the ribs by running the spit between the first and second bone.
- 7
Bend the slab and run the skewer between the fifth or sixth bone.
- 8
Bend the slab into an S shape and run the skewer through after another five bones.
- 9
Bend the slab again and run the skewer between the last two bones, then secure with spit forks.
- 10
Place the spit on the grill and start the motor spinning.
- 11
Verify the drip pan is centered beneath the ribs.
- 12
Cook with the lid closed until the bones pull back from the ends of the ribs by a quarter inch and the ribs are nicely browned, about two and a half hours.
- 13
Remove the spit from the grill and immediately remove the ribs from the spit.
- 14
Cover the ribs with aluminum foil and let them rest for at least 15 minutes.
- 15
Carve the ribs between each bone, place on a serving platter, and serve.
Tips
Season the ribs up to one day ahead and refrigerate for deeper flavor penetration.
Err on the side of extra cooking time with spareribs; slight overcooking does not harm the result.
Use an infrared rotisserie burner for the last 10 minutes if the ribs need crisping, but leave it off during the main cook to prevent burning.
Good to Know
Cover and refrigerate cooked ribs for up to three days. Reheat gently in a low oven to avoid drying.
Season ribs up to one day ahead and refrigerate. Remove from refrigerator one hour before cooking.
Rest for at least 15 minutes after cooking. Carve between bones and arrange on a serving platter.
Common Mistakes
Do not use the infrared rotisserie burner during the main cook to avoid burning the ribs during the long cooking time.
Do not skip the resting period after cooking; resting allows residual heat to finish cooking and juices to redistribute.
Do not neglect to center the drip pan; an off-center pan causes uneven cooking and flare-ups.
Substitutions
different smoke profile and origin