Search thousands of recipes reviewed by home cooks like you.

Not Your Every Day Smoked Pork Spare Ribs

Not Your Every Day Smoked Pork Spare Ribs

  • Prep

    8 h
  • Cook

    4 h
  • Ready In

    12 h
Tanlor

Tanlor

Our family's favorite. Slightly sweet and spicy with a light non-tomato based baste, that doesn't overpower the delicious falling-off the bone meat. We have also used this recipe on pork shoulders.. Devine!! BBQ sauce is never needed, but if you must, only use your favorite! Enjoy!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 927 kcal
  • 46%
  • Fat:
  • 61.1 g
  • 94%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 59.4 g
  • 119%
  • Cholesterol:
  • 240 mg
  • 80%
  • Sodium:
  • 1506 mg
  • 60%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. When the coals are gray and ashed over, place 2 handfuls of soaked woodchips directly on them. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

LeeLee
103

LeeLee

6/25/2007

I use this recipe with pork and only use the dry rub part of the recipe. I find that the meat comes out so moist and delicious that there's really no need for the mop sauce. I also add a little more cinammon and paprika than the recipe calls for as I find this really gives a wonderful warmth at the back of your throat. I would recommend this recipe to anyone!!

FlFire
69

FlFire

4/23/2007

Very good rub, omitted the cayenne. Rinsed ribs in apple cider vinegar then boiled them for 45 mins. in water and 1c apple cider. Rubbed them wrapped them in foil sprayed with pam grilled at 250/275 for 45 mins removed foil and grilled for another 15 or so mins. Meat fell off the bone! Great flavor, thank you!

VORCHA
67

VORCHA

8/2/2006

Very intense flavor. I smoked mine for 3-4 hours, then wrapped them in foil for a 1/2 hour to rest them. The meat comes off the bone and is meltingly tender to the last morsel. I saved the mop, boiled to reduce and served alongside the ribs.

Similar recipes