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.

• Preparation Time: 20 mins
• Cooking Time: 3 hr 30 mins
• Total Time: 3 hr 50 mins
• Calories: 927 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 2 tablespoons lemon juice
• 2 teaspoons kosher salt
• 2 teaspoons onion powder
• 1 tablespoon garlic powder
• 2 tablespoons garlic powder
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 2 teaspoons ground cumin
• 1 tablespoon onion powder
• 6 pounds pork spareribs
• 3 tablespoons hot pepper sauce
• 1 tablespoon freshly ground black pepper
• 1 cup apple cider
• kosher salt and ground black pepper to taste
• 1 medium jalapeno pepper, finely chopped
• 0.5 cup packed brown sugar
• 0.75 cup apple cider vinegar
• 1 teaspoon jalapeno seasoning salt
• 3 cups apple wood chips, soaked

Recipe Instructions

Step 1

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.

Step 2

Place spareribs into a glass baking dish and rub generously with seasoning mixture. Cover and refrigerate for at least 4 hours, or overnight.

Step 3

Gather all ingredients.

Step 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.

Step 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.