Not-Your-Everyday Smoked Pork Spare Ribs

Recipe View Prepare the Rib Rub: In a small bowl, meticulously combine the brown sugar, chili powder, garlic powder, paprika, black pepper, onion powder, kosher salt, cumin, cinnamon, jalapeño seasoning salt, and cayenne pepper. Ensure all ingredients are uniformly distributed. (5 minutes)

Recipe View Marinate the Ribs: Place the spareribs in a glass baking dish. Generously rub the prepared seasoning mixture over all surfaces of the ribs, ensuring every nook and cranny is coated. Cover the dish tightly and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the flavors to meld and penetrate deeply. (5 minutes)

Recipe View Prepare for Smoking: Prepare an outdoor charcoal grill for indirect heat, arranging the coals to one side of the grill. Alternatively, preheat a smoker to a consistent 250 degrees F (120 degrees C). Maintain this temperature throughout the cooking process. (20 minutes)

Recipe View Craft the Mop Sauce: While the grill or smoker is preheating, prepare the mop sauce. In a medium bowl, whisk together the apple cider, apple cider vinegar, finely chopped jalapeño pepper, hot pepper sauce, lemon juice, onion powder, garlic powder, kosher salt, and freshly ground black pepper. Adjust seasoning to your preference. (10 minutes)

Recipe View Smoke the Ribs: Once the coals are gray and ashed over, add two handfuls of soaked apple wood chips directly onto the coals to generate smoke. Place the ribs onto the grill grate, bone-side down, away from the direct heat. Cover the grill or smoker tightly and cook for approximately 3 1/2 to 4 hours, or until the ribs are tender and the meat easily pulls away from the bone. (210-240 minutes)

Recipe View Baste and Replenish Smoke: Every hour, carefully lift the lid and baste the ribs generously with the prepared mop sauce, ensuring all surfaces are moistened. Simultaneously, add a fresh handful of soaked wood chips onto the coals to maintain a consistent level of smoke. Monitor the grill or smoker temperature, adding more coals as necessary to prevent it from dropping below 225 degrees F (110 degrees C). Discard any unused mop sauce after the final basting. (5 minutes per hour)