Cider Mopped Spare Ribs

Yield: 6 servings

Preparation Time: 15 min plus 1 hr seasoning time; Cook Time: 6 hrs

Ingredients

3 Tablespoons chili powder

2 Tablespoons sea salt

1 Tablespoon plus 2 teaspoons granulated garlic powder

1 Tablespoon plus 2 teaspoons black pepper

2 racks Smithfield Pork Spareribs, membrane removed

1/2 cup apple cider vinegar

1/2 cup water

1 handful hickory or apple wood chips for smoking, soaked in water and drained (optional)

3/4 cup barbecue sauce (use your favorite)

Add To

Directions:

About one hour before smoking, make the dry rub. Combine chili powder, salt, garlic powder and pepper in small bowl. Set aside 2 tablespoons of dry rub. Pat ribs dry with paper towels; sprinkle both sides of each rack with the remaining rub. Set aside at room temperature for 1 hour.

For the mop, whisk together vinegar, water and reserved 2 tablespoons chili rub in a bowl. Set aside.

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 down, over a drip pan and cook for 1 hour. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.

Continue cooking 4 1/2 to 5 1/2 hours more over indirect heat, until very tender. Brush both sides of ribs with mop mixture every 45 minutes. Add more coals as needed to maintain temperature for a charcoal grill.

Brush ribs with barbecue 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.

Serving suggestions:
Serve these ribs with cool and creamy cole slaw and twice-baked potatoes.

Recipe and image used with permission from Smithfield Farmland Corp

Please note that some ingredients and brands may not be available in every store.

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