Ingredients

The following ingredients have 8 Servings
  • 8 Tbs. Memphis rub
  • 2 slabs pork spareribs, about 8 lb. total, silverskin removed
  • 1 1/2 cups apple cider vinegar
  • 1 tsp. cayenne pepper
  • 1 1/2 tsp. red pepper flakes
  • 3 Tbs. firmly packed light brown sugar
  • Barbecue sauce for serving (optional)
  • <a href="http://www.williams-sonoma.com/recipe/coleslaw.html"><b><u>Coleslaw</u></b></a> for serving

Instruction

  • Using your fingers, pat the dry rub evenly over the spareribs, rubbing it in well. Place the ribs on a baking sheet, cover and refrigerate for at least 4 hours or up to 12 hours.
  • In a small saucepan over medium heat, combine the vinegar, cayenne, red pepper flakes and brown sugar. Bring to a simmer and cook, stirring occasionally, until the sugar is dissolved. Transfer the mop sauce to a bowl and let cool to room temperature. Let stand at room temperature for at least 3 hours or up to 2 days. Reserve 1/2 cup of the mop sauce for serving.
  • Remove the ribs from the refrigerator 30 minutes before grilling.
  • Prepare a medium-low fire in a Big Green Egg or other well-insulated charcoal grill.
  • Using a sharp knife, cut each rib slab into 2 equal pieces. Place in a rib rack, set the rack on the drip pan and place on the grill grate. Cover the grill and smoke the ribs, maintaining the temperature at about 300°F. After 2 hours, turn the ribs and brush with the mop sauce. Continue smoking, brushing with the sauce every hour, until the ribs are very tender, 4 to 5 hours total.
  • Transfer the slabs to a carving board and cut into separate ribs or into manageable 3- or 4-rib portions. Pass the reserved mop sauce and barbecue sauce alongside. Serve with coleslaw. Serves 8.