Not Your Everyday Smoked Pork Spare Ribs Recipe

Not-Your-Everyday Smoked Pork Spare Ribs

4.7

(152)

115 Reviews

28 Photos

These smoked spare ribs are our family's favorite. Slightly sweet and spicy, the light, cider-based mop sauce doesn't overpower the delicious meat that falls off the bone. We've also used this recipe for pork shoulder with great success. Barbecue sauce is never needed, but if you must, only use your favorite.

Submitted by Tanlor

Updated on March 31, 2023

Prep Time:

20 mins

Cook Time:

3 hrs 30 mins

Additional Time:

4 hrs

Total Time:

7 hrs 50 mins

Servings:

Jump to Nutrition Facts

Ingredients

Ribs:

½ cup packed brown sugar
2 tablespoons chili powder
2 tablespoons garlic powder
1 tablespoon paprika
1 tablespoon freshly ground black pepper
2 teaspoons onion powder
2 teaspoons kosher salt
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon jalapeño seasoning salt (Optional)
1 teaspoon cayenne pepper
6 pounds pork spareribs
3 cups apple wood chips, soaked

Mop Sauce:

1 cup apple cider
¾ cup apple cider vinegar
1 medium jalapeño pepper, finely chopped (Optional)
3 tablespoons hot pepper sauce
2 tablespoons lemon juice
1 tablespoon onion powder
1 tablespoon garlic powder
kosher salt and ground black pepper to taste

Directions

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

Editor's Note:

Nutrition data for this recipe includes the full amount of seasoning rub and mop sauce. The actual amount consumed will vary.

Nutrition Facts (per serving)

927	Calories
61g	Fat
33g	Carbs
59g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 927
% Daily Value *
Total Fat 61g	78%
Saturated Fat 22g	111%
Cholesterol 240mg	80%
Sodium 1506mg	65%
Total Carbohydrate 33g	12%
Dietary Fiber 3g	9%
Total Sugars 25g
Protein 59g	119%
Vitamin C 13mg	14%
Calcium 147mg	11%
Iron 6mg	31%
Potassium 876mg	19%

* 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.

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