Ultimate Smoked Pork Spare Ribs Recipe

Name: Ultimate Smoked Pork Spare Ribs Recipe
Total time: 7 hrs 50 mins
Ingredients: 0.5 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 jalapeno seasoning salt; 1 teaspoon cayenne pepper; 6 pounds pork spareribs; 3 cups apple wood chips, soaked; 1 cup apple cider; 0.75 cup apple cider vinegar; 1 medium jalapeno pepper, finely chopped; 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

Our family's favorite smoked spare ribs recipe! These ribs are slightly sweet and spicy, enhanced by a light apple cider mop sauce that perfectly complements the fall-off-the-bone meat. We've successfully used this recipe for pork shoulder, too. While barbecue sauce isn't necessary, feel free to use your favorite if desired.

Total time7 hrs 50 mins
Prep time20 mins
Cook time3 hrs 30 mins
Yield6

Adjust servings

Scale ingredients instantly for the number of servings you need.

Servings

Instructions

Gather all ingredients for the smoked spare ribs.
Prepare the rib rub: In a small bowl, combine brown sugar, chili powder, garlic powder, paprika, black pepper, onion powder, salt, cumin, cinnamon, jalapeño seasoning, and cayenne pepper.
Place the spareribs in a glass baking dish and generously rub with the seasoning mixture. Cover and refrigerate for a minimum of 4 hours, or preferably 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/smoker preheats, prepare the mop sauce: In a medium bowl, stir together apple cider, vinegar, jalapeño pepper, hot pepper sauce, lemon juice, onion powder, garlic powder, lemon juice, salt, and pepper.
Once the coals are gray and ashed over, place two handfuls of soaked wood chips directly on them. Position the ribs onto the grill grate, bone-side down. Cover and cook for 3 1/2 to 4 hours. Every hour, baste the ribs with mop sauce and add handfuls of soaked wood chips to the coals. Replenish coals as needed to maintain a consistent cooking temperature above 225 degrees F (110 degrees C). Discard any remaining mop sauce. Serve the smoked spare ribs warm and enjoy!

Nutrition

Calories: 927 kcal
Fat Content: 61 g
Fiber Content: 3 g
Sugar Content: 25 g
Sodium Content: 1506 mg
Protein Content: 59 g
Cholesterol Content: 240 mg
Carbohydrate Content: 33 g
Saturated Fat Content: 22 g
Unsaturated Fat Content: 0 g