Ingredients and Weight:
- 8 racks (about 12 pounds) pork spareribs, bone-in and skin-on
- 1 cup brown sugar
- 1 cup granulated sugar
- 1/2 cup paprika
- 1/2 cup chili powder
- 1/4 cup ground cumin
- 1/4 cup ground black pepper
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Worcestershire sauce
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1 tablespoon liquid smoke (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Prepare the ribs: Remove the ribs from the refrigerator 1 hour before cooking to bring them to room temperature.
- Make the rub: Combine the brown sugar, granulated sugar, paprika, chili powder, cumin, black pepper, salt, and liquid smoke (if using) in a bowl.
- Rub the ribs: Generously rub the ribs with the spice mixture, making sure to get it into all the crevices.
- Marinate the ribs: Place the ribs in a large roasting pan or container and pour the Apple Cider Vinegar over them. Cover and refrigerate for at least 4 hours, or up to overnight.
- Prepare the smoker: Preheat a smoker to 225-250°F (110-120°C).
- Smoke the ribs: Place the ribs on the smoker and cook for 8-12 hours, or until the meat is fall-off-the-bone tender. Baste the ribs with the Worcestershire sauce, honey, and Dijon mustard every hour or so.
- Rest the ribs: Once the ribs are cooked, remove them from the smoker and let them rest for 30 minutes before carving.
Nutritional Information:
(per serving)
- Calories: 750
- Fat: 40g
- Protein: 45g
- Carbohydrates: 55g
Dish Characteristics:
- Slow-smoked for tender and juicy meat
- Savory and slightly sweet with a hint of smokiness
- Perfect for parties or special occasions
- Can be served with a variety of sides, such as baked beans, coleslaw, or mashed potatoes
User Comments:
- "These ribs were absolutely amazing! The meat was so tender and flavorful, and the sauce was perfect."
- "I've tried many rib recipes, but this one is definitely my favorite. The slow-smoking process makes all the difference."
- "I made these ribs for my family reunion, and they were a huge hit. Everyone raved about how delicious they were."
Special Precautions and Tips:
- If you don't have a smoker, you can also cook these ribs in the oven at 250°F (120°C) for 3-4 hours, or until the meat is falling off the bone.
- If you're using a charcoal smoker, be sure to soak the wood chips in water before placing them in the smoker. This will help to prevent them from burning too quickly.
- If the ribs are getting too smoky, wrap them in aluminum foil during the last hour of cooking.
