Not Your Every Day Smoked Pork Spare Ribs

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Description

Our family’s favorite. Slightly sweet and spicy, with a light non-tomato based baste that doesn’t overpower the delicious falling-off-the-bone meat. We have also used this recipe on pork shoulder. Divine! BBQ sauce is never needed, but if you must, only use your favorite! Enjoy!

Ingredients

  • 6 pounds pork spareribs
  • ½ cup packed brown sugar
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons kosher salt
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon jalapeno seasoning salt (Optional)
  • 1 teaspoon cayenne pepper
  • 1 cup apple cider
  • ¾ cup apple cider vinegar
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 tablespoons lemon juice
  • 1 jalapeno pepper, finely chopped (Optional)
  • 3 tablespoons hot pepper sauce
  • kosher salt and ground black pepper to taste
  • 2 cups wood chips, or as needed

Instructions

  1. In a medium bowl
  2. mix together the brown sugar
  3. chili powder
  4. paprika
  5. black pepper
  6. 2 tablespoons garlic powder
  7. 2 teaspoons onion powder
  8. kosher salt
  9. cumin
  10. cinnamon
  11. jalapeno seasoning
  12. and cayenne pepper. Rub generously onto the pork spareribs. Cover
  13. and refrigerate for at least 4 hours
  14. or overnight.
  15. Prepare an outdoor grill for indirect heat
  16. or preheat a smoker to 250 degrees F (120 degrees C). Soak wood chips (apple or cherry are our favorites).
  17. While the grill heats up
  18. prepare the mop sauce. In a medium bowl
  19. stir together the apple cider
  20. apple cider vinegar
  21. 1 tablespoon onion powder
  22. 1 tablespoon garlic powder
  23. lemon juice
  24. jalapeno
  25. hot pepper sauce
  26. salt and pepper.
  27. When the coals are gray and ashed over
  28. place 2 handfuls of soaked woodchips directly on them. Place the ribs on the grill grate bone-side down. Cover
  29. and cook for 3 1/2 to 4 hours. Add more coals as needed. Baste with the mop sauce
  30. and throw handfuls of soaked woodchips onto the coals every hour. Keep the temperature of the grill or smoker from going below 225 degrees F (110 degrees C). Ribs are done when the rub has created a wonderful crispy blackened ‘bark
  31. and the meat has pulled away from the bone. Discard any leftover mop sauce.

Prep Time: 8 hrs

Cook Time: 4 hrs

Total Time: 12 hrs

Servings: 6

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