Why spare ribs that 'fall off the bone' is a bad thing + how to get just the right tenderness

Posted at 2:36 PM, Mar 04, 2020

If you're getting antsy to use your smoker, here's a recipe that's easy and has a big payoff. Susie Bullock - founder of Hey Grill Hey, a website for all things smoker, BBQ and grill - surprised us by making spare ribs that only need two ingredients to stand out: Mustard, and a blend of spices. But before you slather, she recommends starting with a rack of pork, spare ribs that have more fat marbled into the meat, as opposed to the St. Louis style or baby back ribs that are a bit leaner. She said to follow her cook times so that your ribs are nice and tender but do not "fall off the bone" - which, in her opinion, means they are overcooked. So see her recipe below, and how you can attend her cooking classes for free as part of the Salt Lake Tribune Home and Garden Show presented by BioGrass.

Susie's classes will be on the Kitchen Stage presented by SelectHealth on Saturday at 6:30 p.m. and Sunday at 11:30 a.m.

Show Dates:

Friday, March 6, 2020 Noon–10 p.m.

Saturday, March 7, 2020 10 a.m.–10 p.m.

Sunday, March 8, 2020 11 a.m.–6 p.m.


Mountain America Expo Center

9575 South State Street

Sandy, Utah 84070


Adults (Door) $12

Adults (Online) $10

Weekend Adult (ages 13+) and Seniors 55+– Valid all three days of the show $15

Senior 55+ (Door & Online) $8

Weekend Senior (55+) – Valid all three days of the show $12

Children Ages 12 & under FREE (with a paying adult)

Group Tickets (20 or more) $8

Teacher Appreciation and Hero Day: All teachers, active military personnel, veterans, fire, police and first responders get FREE admission with valid ID on Friday, March 6, 2020. A valid ID must be presented at Will Call in the South Lobby.

Trade Day: All home-related tradespeople or members of an affiliated association get into the show complimentary on Sunday, March 8, 2020. A valid ID must be presented at Will Call. Business cards, association membership cards, employee IDs, vocational school and trade school IDs are accepted.

For more information, please visit




  • Preheat your smoker to 250 degrees F. Use your favorite hardwood. I recommend fruit, hickory, or apple woods.
  • Trim your ribs. Remove the large segment of bones on top of the ribs, the thin flap and membrane on the back of the ribs, and the tail end of the ribs.
  • Season your ribs. Slather it all with mustard. Then Sprinkle on your sweet seasoning, your beef seasoning, and then the black pepper. Cover the top, bottom, and all sides of the ribs.
  • Smoke your ribs. No spritzing, no wrapping, no saucing, NO PEEKING! Get those ribs on your smoker and let them roll for at least 4 hours before you open the lid and start checking on your ribs. Once your ribs reach an internal temperature of 200-205 degrees F and are tender when you bend them, remove your ribs to a cutting board.
  • Rest your ribs. Let your ribs rest on your cutting board for at least 15-20 minutes before slicing and serving.

Full recipe and others can be found here.

About Hey Grill Hey
Susie Bulloch, born and raised in Cottonwood Heights, UT, is the owner and founder of Hey Grill Hey, a nationally popular BBQ, smoking, and grilling website. In 2015, after working for a grill manufacturer and helping them build their online recipe food blog, Susie decided to venture out on her own and start her own website. She fell in love with the Backyard BBQ community and lifestyle, and found complete joy in feeding incredible wood-fired food to the people she loves. This adventure has led her many places, including a spot on Food Network’s BBQ Brawl, Flay vs. Symon during summer of 2019, where she nearly won the competition and took 2nd place.