Author Topic: Smoking Juicy Sweet Spicy Spareribs  (Read 339 times)

Olga Drozd

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Smoking Juicy Sweet Spicy Spareribs
« on: May 15, 2018, 07:01:42 PM »
Smoking Juicy Sweet Spicy Spareribs

This may look like a long recipe, but the ribs virtually need hardly any attention.  You need to spray every hour with the mop sauce.

RUB:

2 Tablespoons paprika
2 Tablespoons chili powder
1 Tablespoon jerk seasoning
1 Tablespoon celery seeds
1 Tablespoon kosher salt
1 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon ground sage
Pepper to taste

FOR THE RUB: Combine all ingredients in a bowl to make the rub.

MOP SAUCE:

1/2 cup cider vinegar
1/4 cup apple juice
1 Tablespoon hot sauce
1/2 teaspoon kosher

FOR THE MOP SAUCE: Combine cider vinegar, apple juice, hot sauce and salt.  Stir until uniform. Transfer to a spray bottle.

BARBECUE SAUCE:


1/2 cup cider vinegar
1/3 cup ketchup
1 Tablespoon brown sugar
1 Tablespoon prepared mustard
1 teaspoon hot sauce
1/4 teaspoon hot smoked paprika

2 LARGE racks side spareribs

FOR THE BARBECUE SAUCE:  Combine cider vinegar, ketchup, brown sugar, mustard, hot sauce and paprika in a pot.  Whisk.  Cook over medium low heat for 2 minutes or until flavours meld.  Reserve.

PREHEAT GRILL to high and prepare smoking pouches.

TO MAKE SMOKING POUCHES: Cedar, applewood, mesquite, hickory and cherrywood chips all work well.  Soak the wood chips for 30 minutes.  Lay a large square of foil on the counter and loosely pack it with 2 cups chips. Fold all sides over to seal the pouch. Punch holes with a fork in both sides of the pouch.  One pouch smokes for about 45 minutes to 1 hour, so make a few at a time so you have them on hand to replace the used ones.  Start your barbecue on high and place the smoking pouch on the back burner.  Immediately turn of two front burners and keep the third one at medium low.  Close the lid and heat for 10 minutes.  You should see smoke rising.  The barbecue temperature should hover between 210 to 230 degrees F. after you add the meat. Use the same method with 2-burner or 4 burner barbecues.  It is all about maintaining the right temperature.

Heavily sprinkle the meat with rub and turn off all but one burner (the one at the back) and reduce heat to about 225 degrees F.  Place ribs on barbecue bone side down, close lid and smoke for 1 hour. Replace smoking pouch and spray ribs with mop sauce. Continue to smoke, replacing smoking pouches and spraying every hour, for 7 to 9 hours or until ribs are tender and practically falling off the bone.

BRUSH barbecue sauce over ribs 15 minutes before the end of cooking time.  Continue smoking until sauce is glazed.  Cut into ribs and serve with remaining barbecue sauce. Serve with baked beans and pickles. Serves 6 to 8.