Ingredients
4
4 servings
- •0.5 cup kosher salt
- •0.33333334326744 cup light brown sugar
- •1 tablespoon ground cinnamon
- •1 teaspoon ground anise seed or fennel seed
- •1 teaspoon black pepper
- •0.5 teaspoon ground cloves
- •2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed
- •1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
- •2 cups hoisin barbecue sauce
Instructions
- About 30 minutes before smoking, make the dry rub. Combine all rub ingredients in a coffee grinder; grind until smooth. Generously coat both sides of ribs with rub. Set aside at room temperature for 30 minutes.
- Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
- Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
- Serve ribs with remaining barbecue sauce.
Nutritional Facts
Per 4 servings
- Calories: 1316
- Carbohydrate: 76g
- Fat: 85g
- Fiber: 5g
- Protein: 59g
- Sugar: 52g
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