Description
The secret to getting the perfect smoked spare ribs is to cook them low and slow. If you start in the morning, you will have perfect ribs by dinnertime.
Ingredients
Units
Scale
- 4 lbs pork spare ribs with membranes removed ((2 racks weighing 2 pounds each))
- 1/4 cup light brown sugar ((or substitute maple, date, or palm sugar))
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp Kosher salt
- 2 tsp mustard powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp white pepper
- 1/2 tsp cayenne pepper
- 1 bottle Texas-Style Barbecue Sauce
- 1/4 cup Apple Cider vinegar
- 1/4 cup Apple juice
Instructions
- Rest the ribs for at least 30 minutes at room temperature.
- Make the rub by combining sugar, chili powder, cumin, salt, mustard, garlic powder, onion powder, white pepper, and cayenne pepper in a small bowl.
- Dry the ribs with paper towels. Coat the ribs with the rub, using your hands to cover the meat completely.
- Smoke the ribs for 5 hours at 225 degrees F and spritz them with a solution of apple juice and apple cider vinegar every 30 minutes. Keeping the coals smoldering will prevent the ribs from burning, catching fire, or overcooking.
- Every hour, flip and rotate the ribs 90° to get crosshatch sear marks. When the meat releases easily from the bone and has an internal temperature between 198°F and 202°F, it's done.
- Remove from the heat and allow the ribs to rest for 10 minutes. Slather with your favorite BBQ sauce and serve!
- Prep Time: 30 minutes
- Cook Time: 5 hours