How to Make Not Your Everyday Smoked Pork Spare Ribs - A Step-by-Step Guide

Smoked pork spare ribs are a classic barbecue dish that is beloved by many. However, if you're looking to take your rib game to the next level, then you need to try our recipe for "Not Your Everyday Smoked Pork Spare Ribs." This recipe takes the traditional smoked spare ribs and elevates them with a unique blend of seasonings and a cooking method that results in tender, flavorful ribs that are sure to impress any barbecue enthusiast.

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Ingredients

  • ½ cup packed brown sugar
  • 2 tablespoons chili powder
  • 2 tablespoons garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons onion powder
  • 2 teaspoons kosher salt
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon jalapeño seasoning salt (Optional)
  • 1 teaspoon cayenne pepper
  • 6 pounds pork spareribs
  • 3 cups apple wood chips, soaked
  • 1 cup apple cider
  • ¾ cup apple cider vinegar
  • 1 medium jalapeño pepper, finely chopped (Optional)
  • 3 tablespoons hot pepper sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • kosher salt and ground black pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 3 hrs 30 mins
  • Additional Time: 4 hrs
  • Total Time: 7 hrs 50 mins
  • Servings: 6

  • Make the ribs: Mix brown sugar, chili powder, garlic powder, paprika, black pepper, onion powder, salt, cumin, cinnamon, jalapeño seasoning, and cayenne pepper together in a small bowl.
  • Place spareribs into a glass baking dish and rub generously with seasoning mixture. Cover and refrigerate for at least 4 hours, or overnight.
  • When ready to cook, prepare an outdoor charcoal grill for indirect heat, or preheat a smoker to 250 degrees F (120 degrees C).
  • While the grill is preheating, make the mop sauce: Stir cider, vinegar, jalapeño pepper, hot pepper sauce, lemon juice, onion powder, garlic powder, lemon juice, salt, and pepper together in a medium bowl.
  • When the coals are gray and ashed over, place two handfuls of soaked wood chips directly on them. Place ribs onto the grill grate, bone-side down. Cover and cook for 3 1/2 to 4 hours. Every hour, baste ribs with mop sauce and throw handfuls of soaked wood chips onto the coals. Add more coals as needed to ensure the cooking temperature doesn't drop below 225 degrees F (110 degrees C). Discard any leftover mop sauce.
  • Nutrition

    927 cal.

    • Total Fat: 61g
    • Saturated Fat: 22g
    • Cholesterol: 240mg
    • Sodium: 1506mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 3g
    • Total Sugars: 25g
    • Protein: 59g
    • Vitamin C: 13mg
    • Calcium: 147mg
    • Iron: 6mg
    • Potassium: 876mg