1301 W. Parker Road, Ste #100
Plano, TX 75023 | View Map
Give Us A Call! 972-633-5593

Hirsch's Meats Store Hours:
10 AM - 6 PM; Tues - Fri
Saturday: 9 AM - 5 PM
Closed: Sunday & Monday



2 racks Hirsch’s St. Louis Pork Spareribs, membrane removed

Vegetable oil

¼ cup favorite barbeque seasoning rub

Handful hickory or Applewood chips for smoking

1 cup white vinegar

¼ cup water

¼ cup light molasses

1 tablespoon chili seasoning blend

2 teaspoons hickory liquid smoke

1 teaspoon dry mustard

½ teaspoon ground allspice


1 (18 ounce) bottle ketchup

1 cup honey


  1. About one hour before smoking, coat both sides of ribs with a little vegetable oil and sprinkle with barbeque seasoning rub. Set aside at room temperature for 1 hour.
  2. Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F.
  3. Place the ribs, meaty side down, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  4. Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1-½
  5. to 3 hours more over indirect heat
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