Ingredients
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2 tablespoons paprika
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1 teaspoon cayenne pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 tablespoon salt
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1 teaspoon ground black pepper
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2 teaspoons ground cumin
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1 ½ tablespoons brown sugar
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¼ teaspoon ground cinnamon
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⅛ teaspoon ground cloves
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⅛ teaspoon ground nutmeg
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5 pounds pork spareribs
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2 pounds hickory wood chips, soaked
Directions
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In a medium bowl, stir together paprika, cayenne pepper, garlic powder, onion powder, salt, ground black pepper, cumin, brown sugar, cinnamon, cloves, and nutmeg. Apply liberally to the ribs. Place ribs in a large roasting pan, cover, and refrigerate overnight. Remove ribs from the refrigerator 1 hour before smoking.
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Prepare an outdoor smoker, bringing the temperature to 200 to 225 degrees F (95 to 110 degrees C).
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Smoke ribs for 6 to 8 hours, adding wood chips to maintain a steady smoke (approximately one handful every 30 to 45 minutes). Ribs are done when crispy outside and tender inside. Remove from smoker, and set aside for 15 to 20 minutes before serving.
Nutrition Facts (per serving)
384 | Calories |
30g | Fat |
4g | Carbs |
25g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 384 | |
% Daily Value * | |
Total Fat 30g | 38% |
Saturated Fat 11g | 55% |
Cholesterol 117mg | 39% |
Sodium 800mg | 35% |
Total Carbohydrate 4g | 1% |
Dietary Fiber 1g | 3% |
Total Sugars 2g | |
Protein 25g | 49% |
Vitamin C 2mg | 2% |
Calcium 56mg | 4% |
Iron 2mg | 12% |
Potassium 367mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.