Dry-Rubbed Smoked Spareribs
From Jackson Rouse
6 pounds pork spareribs (removing membrane is recommended)
½ cup brown sugar, packed
2 Tablespoons ancho chili powder
1 Tablespoon paprika
1 Tablespoon freshly ground black pepper
2 Tablespoons garlic powder
2 Tablespoons lemon pepper
2 teaspoons onion powder
2 Tablespoons honey powder
2 teaspoons kosher salt
2 teaspoons ground cumin
1 teaspoon espresso powder (such as Medaglia D’oro)
1 teaspoon cayenne pepper
Mix all ingredients together in a bowl. Rub mixture generously onto spareribs. Cover and refrigerate for at least 4 hours, or better yet, overnight.
Kentucky-Style Black BBQ Mop Sauce
2 teaspoons vegetable oil
1/4 cup minced onion
1/4 cup plus 2 Tablespoons distilled white vinegar
1/2 cup plus 2 Tablespoons Worcestershire sauce
2 Tablespoons plus 1 teaspoon light brown sugar
2 teaspoons fresh lemon juice
1/4 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
scant 1/2 teaspoon ground cloves
1/2 teaspoon Kosher salt
Heat vegetable oil over moderate heat. Add onion and cook for 5 minutes, or until onion is soft and light golden brown. Add remaining ingredients, stir, and simmer, uncovered, for 15 minutes (sauce will thicken slightly).
Prepare outdoor grill for indirect heat, or preheat smoker to 225 degrees. When coals are gray and ashed over, place 2 handfuls of soaked woodchips directly on them. Place ribs on grate, bone side down. Cover and cook for 3 1/2 to 4 hours, periodically adding more coals as needed. Baste with mop sauce, and throw handfuls of soaked woodchips onto coals every hour. Keep temperature from going below 225 degrees. Ribs are done when the rub has created a wonderful, crispy, blackened “bark,” and the meat has pulled away from the bone.
This recipe is part of a full menu created by Jackson Rouse for the July 2012 issue.
Photograph by Chris Smith
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