Smoked Pork Spare Ribs
Smoked Pork Spare Ribs
These are slightly sweet but also slightly spicy yet the flavors don’t overwhelm the meat, which falls away from the bone very easily when cooked properly.
Ingrediënten
- 3 Kg Pork Spareribs
Dry Rub Mixture
- 64 gram Brown Sugar
- 2 Tablespoons Chili Powder
- 1 Tablespoon Paprika
- 1 Tablespoon Freshly Ground Black Pepper
- 2 Tablespoons Garlic Powder
- 2 Teaspoons Onion Powder
- 2 Teaspoons Salt
- 2 Teaspoons Ground Cumin
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Cayenne Pepper
- 1 Teaspoon Jalapeno Seasoning Salt Optional
Sauce
- 240 ml Apple Cider
- 180 ml Apple Cider Vinegar
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 2 Tablespoons Fresh Lemon Juice
- 1 Finely Chopped Jalapeno Pepper Optional
- 3 Tablespoons Hot Pepper Sauce
- Salt
- Freshly Ground Black Pepper
- 2 Cups Of Soaked Wood Chips
Instructies
- In a bowl place the brown sugar, chili powder, paprika, black pepper, garlic powder, onion powder, salt, cumin, cinnamon, jalapeno seasoning and cayenne pepper and mix well together.
- Then rub all over the spareribs, cover and put in the refrigerator for at least 4 hours to allow the rub to become infused in to the meat.
- However leaving them overnight would prove even better.
- Whilst the barbecue is heating up you should now remove the spareribs from the refrigerator and start preparing the sauce.
- In a bowl you need to place all the ingredients mentioned above and stir together.
- Once the barbecue is ready before you place the spareribs on the lightly oiled grill you must first place some of the soaked wood chips on to the barbecue itself.
- Once you have done this you can now place the spareribs on the grill with the bone at the bottom.
- Now close the lid and allow the ribs to cook for between 3 ½ to 4 hours.
- If you need to add more coals then do so.
- Every hour you will need to baste the ribs with the sauce and also make sure at this time you also add some more of the soaked wood chips to the barbecue.
- It is important that the temperature within the remains at a constant 225 degrees Fahrenheit to ensure that the pork spareribs cook properly.
- You can tell when the ribs are ready to eat as the rub will have help to create a crispy blackened bark on the meat and it pulls away from the bone easily.
- Simply separate into portions that your guests can enjoy and discard any sauce that may be left over.
