Name: Not-Your-Everyday Smoked Pork Spare Ribs
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 7 h 50 min
Yield: 6
Cuisine: U.S., American
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

Not-Your-Everyday Smoked Pork Spare Ribs

These smoked spare ribs are slightly sweet and spicy with an apple cider-based mop sauce that complements the deliciously tender, fall-off-the-bone meat.

7 hr 50 min total 20 min prep 3 hr 30 min cook 6 927 cal

Instructions

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1 Gather all ingredients.
2 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.
3 Place spareribs into a glass baking dish and rub generously with seasoning mixture. Cover and refrigerate for at least 4 hours, or overnight.
4 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.
5 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. Serve warm.