![](https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2254299.jpg&w=600&q=60&c=sc&poi=auto&orient=true&h=400)
Ingredients
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3 tablespoons chili powder
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2 tablespoons kosher salt
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5 teaspoons granulated garlic powder
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5 teaspoons black pepper
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2 racks Smithfield® Pork Spareribs, membrane removed
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½ cup apple cider vinegar
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½ cup water
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1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
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¾ cup barbecue sauce (use your favorite)
Directions
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About one hour before smoking, make the dry rub. Combine chili powder, salt, garlic powder and pepper in small bowl. Set aside 2 tablespoons of dry rub. Pat ribs dry with paper towels; sprinkle both sides of each rack with the remaining rub. Set aside at room temperature for 1 hour.
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For the mop, whisk together vinegar, water and reserved 2 tablespoons chili rub in a bowl. Set aside.
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Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
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Place the ribs, meaty side down, over a drip pan and cook for 1 hour. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
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Continue cooking 4 1/2 to 5 1/2 hours more over indirect heat, until very tender. Brush both sides of ribs with mop mixture every 45 minutes. Add more coals as needed to maintain temperature for a charcoal grill.
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Brush ribs with barbecue sauce. Continue cooking for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce.
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Cut the racks into 3- or 4-rib sections and serve.
Tips
Serving suggestions: Serve these ribs with cool and creamy cole slaw and twice-baked potatoes.
Recipe by BBQ Pit Master, Tuffy Stone.
Nutrition Facts (per serving)
1784 | Calories |
144g | Fat |
17g | Carbs |
99g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 1784 | |
% Daily Value * | |
Total Fat 144g | 184% |
Saturated Fat 53g | 265% |
Cholesterol 491mg | 164% |
Sodium 2767mg | 120% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 2g | 8% |
Total Sugars 9g | |
Protein 99g | 197% |
Vitamin C 5mg | 5% |
Calcium 220mg | 17% |
Iron 7mg | 38% |
Potassium 1615mg | 34% |
* 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.