Saturday, January 29, 2011

Smoked Ribs


• 6 pounds pork spareribs
• Dry rub:
• 1/2 cup packed 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 kosher salt
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon

Mop Sauce:

• 1 cup apple cider
• 3/4 cup apple cider vinegar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 tablespoons lemon juice
• 3 tablespoons hot pepper sauce
• kosher salt and ground black pepper to taste
• 2 cups wood chips, soaked

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, and cinnamon. Rub generously onto the pork spareribs. Cover, and refrigerate for at least 4 hours, or overnight.

Prepare your smoker. When smoker is almost heated, 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, hot pepper sauce, salt and pepper.

Place the ribs on the smoker bone side down. Cover, and cook for 2 1/2 to 3 hours. Baste with the mop sauce. Keep the temperature of the smoker from going below 225 degrees F. 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. Enjoy!