Not Your Every Day Smoked Pork Spare Ribs
Pork Ribs have a long tradition in the old style world of barbecue, ranking with brisket and pulled pork in the competitions as a true art form. They are marinated in a dry rub, then smoked low and slow, the sauce is added near the end and sizzled on. Just like the champion pitmasters and the best ribjoints do it.
Ribs are the holy grail. Mastering them marks the difference between the tyro, pyro, and pitmaster. We’re talking Southern ribs here, a style created by early African Americans and as uniquely American as their other great contributions to our culture: Jazz the Blues, Cajun and Creole Soulfood.
A complex spice rub, elegant hardwood smoke, tangy sweet sauce, all underpinned and held together by the distinct flavor of pork. They are juicy and tender and they tug cleanly off the bone but don’t fall off the bone. Their scent clings to your fingers for hours
6 whole racks of St. Louis cut pork spareribs
1/2 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
1/2 teaspoon cayenne pepper or to taste (optional)
1 cup apple cider
3/4 cup apple cider vinegar
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons lemon juice
1 jalapeno pepper, finely chopped (optional)
2 tablespoons hot pepper sauce
kosher salt and freshly ground black pepper to taste
2 cups wood chips, soaked (Sycamore has an absolutely phenomenal flavor)
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.
Prepare an outdoor grill for indirect heat, or preheat a smoker to 250 degrees F (120 degrees C). 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.
When the coals are gray and ashed over place 2 handfuls of soaked woodchips directly on the coals. 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. Total smoking/cooking time 5 to 7 hours, depending on the number of slabs you have.
Serving Suggestion :
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