ChefBob: Not Your Every Day Smoked Pork Spare Ribs

Oh. My. Gawd. I think I just may have to start now and have this for breakfast. Bob George, chef extraordinaire will grace, tease, and tantalize us with delicious recipes so you and your rainbeau won’t get bored eating the same stuff over and over. And if you want more, make sure to “like” Bob’s Facebook page, “The Ultimate Recipe Xchange.”

Manja.

Not Your Every Day Smoked Pork Spare Ribs

Ingredients

• 6 pounds pork spareribs
• Dry rub:
• 1/2 cup packed brown sugar
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 1 tablespoon freshly ground black pepper
• 2 tablespoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons kosher salt
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper or to taste (optional)

Mop Sauce:

• 1 cup apple cider
• 3/4 cup apple cider vinegar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 tablespoons lemon juice
• 1 jalapeno pepper, finely chopped (optional)
• 2 tablespoons hot pepper sauce
• kosher salt and ground black pepper to taste
• 2 cups wood chips, soaked

Directions

1.     In a medium bowl, mix together the brown sugar, chili powder, paprika, black pepper, 2 tablespoons garlic powder, 2 teaspoons onion powder, kosher salt, cumin, cinnamon, jalapeno seasoning, and cayenne pepper.  Rub generously onto the pork spareribs.  Cover, and refrigerate for at least 4 hours, or overnight.

2.     Prepare an outdoor grill for indirect heat, or preheat a smoker to 250 degrees F (120 degrees C).  While the grill heats up, prepare the mop sauce.  In a medium bowl, stir together the apple cider, apple cider vinegar, 1 tablespoon onion powder, 1 tablespoon garlic powder, lemon juice, jalapeno, hot pepper sauce, salt and pepper.

3.     When the coals are gray and ashed over place 2 handfuls of soaked woodchips directly on the coals.  Place the ribs on the grill grate bone side down.  Cover, and cook for 3 1/2 to 4 hours.  Add more coals as needed.  Baste with the mop sauce, and throw handfuls of soaked woodchips onto the coals every hour.  Keep the temperature of the grill or smoker from going below 225 degrees F (110 degrees C).  Ribs are done when the rub has created a wonderful crispy blackened ‘bark’, and the meat has pulled away from the bone.  Discard any leftover mop sauce.

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