Ingredients
6
6 servings
- •3 tablespoons chili powder
- •2 tablespoons kosher salt
- •5 teaspoons granulated garlic powder
- •5 teaspoons black pepper
- •2 racks Smithfield® Pork Spareribs, membrane removed
- •0.5 cup apple cider vinegar
- •0.5 cup water
- •1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
- •0.75 cup barbecue sauce (use your favorite)
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 1784
- Carbohydrate: 17g
- Fat: 144g
- Fiber: 2g
- Protein: 99g
- Sugar: 9g
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