Ingredients
- 5 - 6 lb. (2 racks) Smithfield Prime Spareribs, membrane removed, cut into smaller pieces, if necessary, to fit on the grill5 - 6 lb.
- 3/4 cup(s) Apple juice in a spray bottle3/4 cup(s)
- 1/4 cup(s) Packed light brown sugar1/4 cup(s)
- 4 Tsp. Granulated garlic4 Tsp.
- 1 Tbsp. Chili powder1 Tbsp.
- 2 Tsp. Kosher salt2 Tsp.
- 2 Tsp. Pepper2 Tsp.
- 1/2 cup(s) Honey1/2 cup(s)
- 1/2 cup(s) Light molasses1/2 cup(s)
- 1/2 cup(s) Balsamic vinegar1/2 cup(s)
- 2 Tbsp. Canola oil2 Tbsp.
- 2 Tbsp. Whole grain dijon mustard2 Tbsp.
- 2 Tsp. Pepper2 Tsp.
- 2 Tsp. Orange zest2 Tsp.
- 1 Handful chips for smoking, ideally hickory or apple, soaked in cold water for 30 to 60 minutes and drained (optional)1
Instructions
About one hour before you plan to start grilling, make the rub: In a small bowl, combine the sugar, garlic, chili powder, salt and pepper. Pat the ribs dry with paper towels, then sprinkle both sides of each rack with the rub. Set aside at room temperature for one hour.
Preheat the grill for indirect cooking at 250 to 300ºF. Add the drained wood chips, if using.
Place the ribs, meaty side up, over a drip pan, close the grill, and cook for 2 hours, adding about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
Meanwhile, make the sauce: In a medium saucepan over medium heat, combine the honey, molasses, vinegar, oil, mustard, pepper and orange zest and bring to a boil. Reduce to a simmer and cook 10 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.
Continue to cook the ribs until they’re so tender the rack will easily break when bent with tongs, 1 to 2 more hours, spraying on both sides with the apple juice every 20 to 30 minutes. Brush the ribs on both sides with the sauce and continue to cook for about 5 minutes, until the sauce is set. Remove from the grill and let stand for 5 minutes.
Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table.
