Cider-Mopped Spareribs recipe
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Ingredients
- 3 tablespoons chili powder 2 tablespoons kosher salt 5 teaspoons granulated garlic powder 5 teaspoons black pepper 2 racks Smithfield® Pork Spareribs, membrane removed ½ cup apple cider vinegar ½ cup water 1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained ¾ cup barbecue sauce (use your favorite)
Nutrition Info
- 1784.1 caloriescarbohydrate: 16.5 gcholesterol: 490.7 mgfat: 143.7 gfiber: 2.2 gprotein: 98.7 gsaturatedFat: 53 gservingSize: -sodium: 2767.1 mgsugar: 9.1 gtransFat: : -unsaturatedFat: : -
Directions Cider-Mopped Spareribs
Directions
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About one hour before smoking, make the dry rub. Combine chili powder, salt, garlic powder and pepper in small bowl. Set aside 2 tablespoons of dry rub. Pat ribs dry with paper towels, sprinkle both sides of each rack with the remaining rub. Set aside at room temperature for 1 hour.
For the mop, whisk together vinegar, water and reserved 2 tablespoons chili rub in a bowl. Set aside.
Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
Place the ribs, meaty side down, over a drip pan and cook for 1 hour. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
Continue cooking 4 1/2 to 5 1/2 hours more over indirect heat, until very tender. Brush both sides of ribs with mop mixture every 45 minutes. Add more coals as needed to maintain temperature for a charcoal grill.
Brush ribs with barbecue sauce. Continue cooking for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce.
Cut the racks into 3- or 4-rib sections and serve.