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Recipe Not Your Every Day Smoked Pork Spare Ribs (Barbeque)
Home Cooking Recipes
Required Ingredients:
- 6 pounds pork spareribs
- Dry rub:
- 1/2 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
- Mop Sauce:
- 1 cup apple cider
- 3/4 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, soaked
Preparing/Cooking:
- In a medium bowl, mix together the brown sugar, chili powder, paprika, black pepper, 2 tablespoons garlic powder, 2 teaspoons onion powder, kosher salt, cumin, cinnamon, jalapeno seasoning, and cayenne pepper.
- Rub generously onto the pork spareribs.
- Cover, and refrigerate for at least 4 hours, or overnight.
- Prepare an outdoor grill for indirect heat, or preheat a smoker to 250 degrees F (120 degrees C).
- While the grill heats up, prepare the mop sauce.
- In a medium bowl, stir together the apple cider, apple cider vinegar, 1 tablespoon onion powder, 1 tablespoon garlic powder, lemon juice, jalapeno, hot pepper sauce, salt and pepper.
- When the coals are gray and ashed over, place 2 handfuls of soaked woodchips directly on them.
- Place the ribs on the grill grate bone side down.
- Cover, and cook for 3 1/2 to 4 hours.
- Add more coals as needed.
- Baste with the mop sauce, 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', and the meat has pulled away from the bone.
- Discard any leftover mop sauce.
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