The Sweet Smoked Pork Ribs recipe is a 4 hour recipe which requires you to marinate the ribs for a few hours. Serves 4-8 people.
Total Time: 4h 20 min
- 4 racks of spareribs (4 to 6 pounds total)
- 6 cups apple cider, plus additional for spraying the ribs
- 2 whole lemons (optional), halved
- 2/3 cup Basic Barbecue Rub or your favorite commercial brand
- 3 cups of your favorite homemade barbecue sauce or your favorite commercial brand
- 3 cups wood chips (preferably hickory), soaked for 1 hour in apple cider to cover, then drained; spray bottle; rib rack (optional)
- Trim each rack of ribs or have your butcher do this for you.
- Place the ribs in a large nonreactive roasting pan. Pour the cider over the ribs. Squeeze the juice from the lemons over the ribs, catching the seeds with your fingers. Turn the ribs a couple of time to coat all over with marinade. If desired, let the ribs marinate in the refrigerator, covered, for 4 to 6 hours, turning several times.
- Drain the ribs and blot dry with paper towels. Sprinkle 1/2 cup of the rub on both sides of the ribs, patting it onto the meat with your fingers. Let the ribs stand in the refrigerator, covered, for 1 to 2 hours.
- Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat to high until you see smoke, then reduce the heat to medium.
- When ready to cook, if using charcoal, toss 1 cup of wood chips on the coals. Place the ribs in the center of the hot grate, away from the heat. Cover the grill and cook the ribs for 2 to 3 hours. After 30 minutes, spray the ribs with apple cider and continue to spray every half hour until ready to brush with the sauce. If using a charcoal grill, you’ll need to add 12 fresh coals and 1/2 cup wood chips per side after each hour. You can also cook the ribs in a smoker. Smoke them for 4 to 5 hours at 225°F
- Lightly brush the ribs with 1 cup of the sauce 20 minutes before the ribs are done. When the ribs are fully cooked, the meat will have shrunk back from the bones about 1/4 inch, and the meat will be tender enough to tear apart with your fingers. But don’t overcook; the ribs should have some chew to them. If the ribs start to dry out, wrap them in aluminum foil for the last hour of cooking.
- Transfer the ribs to plates or a platter. Sprinkle the ribs with the remaining rub and lightly brush again with barbecue sauce. Let the ribs rest for a few minutes, then serve with the remaining barbecue sauce on the side.