- Dry Rub:
- 1/2 cup kosher salt
- 3 tablespoons light brown sugar
- 3 tablespoons white sugar
- 3 tablespoons black pepper
- 2 tablespoons chili powder
- 4 teaspoons garlic powder
- 2 teaspoons cayenne pepper
- 2 racks Smithfield® Extra Tender Pork Spareribs, membrane removed
- Sauce:
- 1/2 cup apple cider vinegar
- 1/2 cup white vinegar
- 2 tablespoons light brown sugar
- 2 tablespoons hot sauce
- 2 teaspoons cayenne pepper
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- About one hour before smoking, make the dry rub. Combine salt, sugars, black pepper, chili powder, garlic powder and cayenne in small bowl; mix well. Generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
- Meanwhile, make the sauce. Whisk together all ingredients in bowl.
- Heat charcoal or gas grill for indirect cooking at 250 degrees F.
- Place the ribs, meaty side up, over a drip pan and cook for 4 1/2 to 5 1/2 hours until very tender, basting with barbecue sauce every hour. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Serve ribs with remaining barbecue sauce.
04/05/2018
recipepes.com
Virginia Barbecued Spareribs, recipe
PT15M
PT1H
5
455 calories
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