Cider-Mopped Spareribs
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
43
Sourness
41
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
3 tbsps
Chili Powder2 tbsps
Kosher Salt5 tsps
Granulated Garlic (powder)5 tsps
Black Pepper1 cup
Apple Cider Vinegar1 cup
WaterDirections:
1
About one hour before smoking, make the dry rub
2
Combine chili powder, salt, garlic powder and pepper in small bowl
3
Set aside 2 tablespoons of dry rub
4
Pat ribs dry with paper towels; sprinkle both sides of each rack with the remaining rub
5
Set aside at room temperature for 1 hour
6
For the mop, whisk together vinegar, water and reserved 2 tablespoons chili rub in a bowl
7
Set aside
8
Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F
9
Add drained wood chips, if using
10
Place the ribs, meaty side down, over a drip pan and cook for 1 hour
11
Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat
12
Continue cooking 4 1/2 to 5 1/2 hours more over indirect heat, until very tender
13
Brush both sides of ribs with mop mixture every 45 minutes
14
Add more coals as needed to maintain temperature for a charcoal grill
15
Brush ribs with barbecue sauce
16
Continue cooking for about 5 minutes, until the sauce is set
17
Turn ribs and repeat with more sauce
18
Cut the racks into 3- or 4-rib sections and serve