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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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Ingredients7 h 15 m servings 1784 cals
Original recipe yields 6 servings
- 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.
- Serving suggestions: Serve these ribs with cool and creamy cole slaw and twice-baked potatoes.
- Recipe by BBQ Pit Master, Tuffy Stone.
Per Serving: 1784 calories; 143.7 g fat; 16.5 g carbohydrates; 98.7 g protein; 491 mg cholesterol; 2767 mg sodium. Full nutrition