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Tender, slowly grilled spareribs are brushed with a spicy cider vinegar 'mop' while grilling. Serve with your favorite barbecue sauce.

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Recipe Summary

prep:
15 mins
cook:
6 hrs
additional:
1 hr
total:
7 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Serving suggestions: Serve these ribs with cool and creamy cole slaw and twice-baked potatoes.

Recipe by BBQ Pit Master, Tuffy Stone.

Nutrition Facts

1784 calories; protein 98.7g; carbohydrates 16.5g; fat 143.7g; cholesterol 490.7mg; sodium 2767.1mg. Full Nutrition
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