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Description
These smoky, sweet and tangy, lip-smacking spareribs are some of the best we’ve tried, and are guaranteed to turn you into your friends’ and family’s favorite pitmaster. While the basic recipe makes one slab of ribs (to serve three), the quick spice rub and barbecue sauce are enough to season two slabs (to serve six). Double the sauce if you like lots on the side. To make the recipe you’ll need St. Louis-style spareribs, which are ribs that have been trimmed down uniformly so they cook more evenly. You’ll also need a water spritzer and wood chunks or chips as recommended for your smoker or grill (either 4-6 pecan, cherry, apple, or hickory chunks or 1-2 cups wood chips). Finally, you’ll need either peach butcher’s paper, which is uncoated paper that’s used to wrap meats for smoking and protect them from heat without steaming, or aluminum foil. Follow your smoker or grill maker’s directions for building and maintaining an indirect heat (two-zone) fire. The recipe is a Yummly original created by Cooks with Soul.
Ingredients
- 3/4 cup brown sugar (packed, divided)
- 2 Tbsp. smoked paprika
- 4 tsp. kosher salt (divided)
- 4 tsp. ancho chile pepper (powder, divided)
- 4 tsp. black pepper (coarsely ground, divided; or less if you like less heat)
- 1 Tbsp. granulated onion
- 4 tsp. granulated garlic (divided)
- 1 tsp. dry mustard
- 1 rack St. Louis cut spare ribs (1 rack or slab is 3 to 4 pounds; or use 2 slabs this size)
- 2 tsp. yellow mustard (2 to 3 teaspoons; double the mustard if you’re cooking 2 slabs of ribs)
- 1 cup apple cider vinegar (divided)
- 1/2 cup water
- 2/3 cup ketchup
- 2 tsp. smoked paprika
Directions
- To a medium bowl add ½ cup brown sugar, 2 tablespoons smoked paprika, 1 tablespoon salt, 1 tablespoon ancho chile powder, 1 tablespoon black pepper (or use 1 ½ teaspoons for less heat), the granulated onion, 1 tablespoon granulated garlic, and the dry mustard. Mix thoroughly and set aside.
- Prepare a smoker or grill for indirect (two-zone) low heat (250°F) as recommended by the manufacturer. For charcoal, arrange the coals on one side of the firegrate to create a hot and cool (indirect heat) zone. The ribs will go over the cool zone. For gas, preheat the grill with all the burners on, then turn off the center burner or one of the side burners. The area with no heat underneath it is indirect heat. If your smoker or grill uses wood chips, soak 1-2 cups pecan, cherry, apple, or hickory chips in water about 30 minutes while you build the fire, then drain. (If your cooker uses wood chunks, don’t soak them.)
- While the smoker or grill heats, remove the membrane from the bony side of the ribs. Use either a butter knife or your finger to get under the membrane, then grab it with a paper towel, pull, and discard.
NutritionView More
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| Calories260Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium3820mg159% |
| Potassium640mg18% |
| Protein4g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate61g20% |
| Dietary Fiber4g16% |
| Sugars49g |
| Vitamin A90% |
| Vitamin C25% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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