Cider-Mopped Spareribs
TOTAL TIME6 hrs 0 mins
SKILL LEVELBeginner
SERVINGS3.5
About this RecipeSmithfield spareribs are slow-grilled and basted with a cider-vinegar mop for rich, smoky flavor and tender texture—perfect for laid-back backyard cooking.
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Ingredients
Gather Ingredients from the list below 3/4 cups Barbecue sauce 1 handful Hickory or apple wood chips, soaked and drained 3 tbsps. Chili powder 2 tbsps. Kosher salt 3 tbsps. and 2 tsps. Granulated garlic powder 3 tbsps. and 2 tsps. Black pepper 1/2 cup Apple cider vinegar 1/2 cup water 2 tbsps. Reserved chili rub
Gather Ingredients from the list below
Ribs
2 racks, remove membrane Fresh Pork Spareribs
Dry Rub
Mop
Directions
1.
About one hour before you plan to start grilling, make the rub by combining the chili powder, salt, garlic powder, and pepper in a small bowl.
2.
Set aside 2 tablespoons of the rub for later use.
3.
Pat the ribs dry with paper towels.
4.
Sprinkle both sides of each rack of ribs with the remaining rub.
5.
Let the ribs sit at room temperature for one hour.
6.
While the ribs are resting, prepare the mop by mixing the vinegar, water, and the reserved chili rub in a bowl. Set it aside.
7.
Preheat the grill for indirect cooking at a temperature between 250°F and 300°F.
8.
If using wood chips, drain them and add them to the grill.
9.
Place the ribs, meaty side down, over a drip pan on the grill.
10.
Close the grill and cook the ribs for 1 hour, adding about 12 coals to a charcoal grill every 45 minutes to maintain the heat.
11.
Continue cooking the ribs for an additional 4 1/2 to 5 1/2 hours, or until the meat is very tender and has shrunk back from the bone ends by about 1/2 inch.
12.
During this time, brush both sides of the ribs with the mop mixture every 45 minutes.
13.
Once the ribs are tender, brush both sides with barbecue sauce.
14.
Cook the ribs for about 5 more minutes, or until the sauce is set.
15.
Remove the ribs from the grill and let them rest for 5 minutes.
16.
Cut the racks into 3- or 4-rib sections and serve.
