-mopped Spareribs

Ingredients

• Servings: 6
• 3 tablespoons chili powder
• 2 tablespoons kosher salt
• 5 teaspoons granulated garlic powder
• 5 teaspoons black pepper
• 2 racks smithfield® lamb spareribs, membrane removed
• 1/2 cup apple vinegar
• 1/2 cup water
• handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
• 3/4 cup barbecue sauce (use your favorite)

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs

Ready Time: 7 hrs 15 mins


• 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.
• for the mop, whisk together vinegar, water and reserved 2 tablespoons chili rub in a bowl. set aside.
• heat charcoal or gas grill for indirect cooking at 250 to 300 degrees f. add drained wood chips, if using.
• 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.
• 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.
• brush ribs with barbecue sauce. continue cooking for about 5 minutes, until the sauce is set. turn ribs and repeat with more sauce.
• cut the racks into 3- or 4-rib sections and serve.