Not Your Every Day Smoked Pork Spare Ribs

4.7
(149)

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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Prep Time:
8 hrs
Cook Time:
4 hrs
Total Time:
12 hrs
Servings:
6
Yield:
6 servings

Ingredients

  • 6 pounds pork spareribs

Dry rub:

  • ½ cup packed brown sugar

  • 2 tablespoons chili powder

  • 1 tablespoon paprika

  • 1 tablespoon freshly ground black pepper

  • 2 tablespoons garlic powder

  • 2 teaspoons onion powder

  • 2 teaspoons kosher salt

  • 2 teaspoons ground cumin

  • 1 teaspoon ground cinnamon

  • 1 teaspoon jalapeno seasoning salt (Optional)

  • 1 teaspoon cayenne pepper

Mop Sauce:

  • 1 cup apple cider

  • ¾ cup apple cider vinegar

  • 1 tablespoon onion powder

  • 1 tablespoon garlic powder

  • 2 tablespoons lemon juice

  • 1 jalapeno pepper, finely chopped (Optional)

  • 3 tablespoons hot pepper sauce

  • kosher salt and ground black pepper to taste

  • 2 cups wood chips, or as needed

Directions

  1. 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.

  2. 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).

  3. 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.

  4. 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.

Nutrition Facts (per serving)

927 Calories
61g Fat
33g Carbs
59g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 927
% Daily Value *
Total Fat 61g 78%
Saturated Fat 22g 111%
Cholesterol 240mg 80%
Sodium 1506mg 65%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 9%
Total Sugars 25g
Protein 59g
Vitamin C 13mg 63%
Calcium 147mg 11%
Iron 6mg 31%
Potassium 876mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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