Yield: 6 servings
Preparation Time: 20 min plus 1 hr seasoning time; Cook Time: 4 hrs
About one hour before smoking, make the dry rub.
Combine 1/4 cup brown sugar, garlic powder, chili powder, sea salt, 1 teaspoon black pepper, 1/2 teaspoon cayenne and coriander in a small bowl. Pat ribs dry with paper towels; sprinkle both sides of each rack with the rub. Set aside at room temperature for 1 hour.
Heat charcoal or gas grill for indirect cooking at 250 degrees F to 300 degrees F Add drained wood chips, if using.
Place the ribs, meaty side up, over a drip pan and cook 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
Combine vinegar, honey, ketchup, remaining 1/4 cup brown sugar, paprika, sea salt, remaining 1/2 teaspoon pepper and 1/4 teaspoon cayenne in a medium saucepan over medium heat. Bring to a boil; reduce heat and simmer 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.
Continue cooking ribs 1 to 2 more hours until very tender, spraying on both sides with apple juice every 20 to 30 minutes.
Brush ribs with 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. Pass any remaining sauce at the table.
Recipe and image used with permission from Smithfield Farmland Corp
Please note that some ingredients and brands may not be available in every store.