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My review
Not Your Every Day Smoked Pork Spare Ribs
Tanlor
"Our family's favorite. Slightly sweet and spicy, with a light non-tomato based baste that doesn't overpower the delicious falling-off-the-bone meat. We have also used this recipe on pork shoulder. Divine! BBQ sauce is never needed, but if you must, only use your favorite! Enjoy!"
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Ingredients
12 h servings 927 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- 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). Soak wood chips (apple or cherry are our favorites).
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 927 calories; 61 g fat; 32.5 g carbohydrates; 59.4 g protein; 240 mg cholesterol; 1506 mg sodium. Full nutrition
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Reviews
Read all reviews 87113 Ratings
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Most helpful positive review
6/25/2007
I use this recipe with pork and only use the dry rub part of the recipe. I find that the meat comes out so moist and delicious that there's really no need for the mop sauce. I also add a little ...
Most helpful critical review
8/5/2011
3 people in family liked, 2 didn't. I left out the cumin and the wood chips. I doubled the recipe...I personally liked the taste but didn't give 5 stars because not everyone in my house enjoye...
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6/25/2007
I use this recipe with pork and only use the dry rub part of the recipe. I find that the meat comes out so moist and delicious that there's really no need for the mop sauce. I also add a little ...
4/23/2007
Very good rub, omitted the cayenne. Rinsed ribs in apple cider vinegar then boiled them for 45 mins. in water and 1c apple cider. Rubbed them wrapped them in foil sprayed with pam grilled at 2...
8/1/2006
Very intense flavor. I smoked mine for 3-4 hours, then wrapped them in foil for a 1/2 hour to rest them. The meat comes off the bone and is meltingly tender to the last morsel. I saved the mop...
5/15/2008
We have an electric smoker so we used that. We used a piece of cherry wood and a smaller piece of apple wood for the smoke flavor. I didn't add any of the cayenne pepper and we didn't use the mo...
6/7/2008
Delicious! I did not use the mop sauce, but instead just rubbed the meat with the spice rub and let marinade for a few hours. Baked at 350 degrees for 1.5 hours and finished off on the grill for...
4/22/2008
My Husband and I have NEVER cooked ribs before, so we tried this recipe. It was EASY and WONDERFUL!!!!! We cut down the chili powder and didnt add the hot sauce to the Mop Sauce because I have...
4/22/2007
Tanlor, the whole family was extremely happy with your recipe. Nothing was changed and they were excellent. Hubby Drew says to thank you!