Ingredients

The following ingredients have 4 Servings
  • 2 4-5 lb pork spareribs
  • ¾ cup pork rub ((recipe))
  • 2 cups BBQ sauce
  • ½ cup red wine vinegar
  • ½ cup apple cider vinegar

Instruction

  • Prepare my Pork Rub recipe and set it aside. Wash ribs, then pat dry. Mix apple cider and vinegar and pour inside a small spray bottle. Spritz the ribs on both sides and season with 2 to 3 tablespoons of dry rub on each side. Be sure to rub the seasoning into the ribs, and don't forget the sides! Refrigerate a minimum of two hours or overnight.
  • When you're ready to smoke the ribs, turn the smoker on and set the temperature to 190 degrees F. Add your favorite pellets. Apple, cherry, and maple go good with pork.
  • Once the smoker is ready, place the ribs bone side down on the smoker. Use SuperSmoke if you have that option. Set a timer for 3 hours. Spritz the tops of the ribs with the cider and vinegar mixture every 30 minutes, until the 3 hours are up.
  • Prepare 4 large pieces of tinfoil (approximately 28 x 18.25) on the counter. When 3 hours have elapsed, remove the ribs and increase the temperature to 225. Place one rack of ribs on a double layer of foil. Pour half of the remaining solution in the spray bottle over the rack. Seal the foil tightly to keep the liquid from leaking out. Do the same with the second rack. Place the sealed ribs back in the smoker for 2 more hours.
  • After 2 hours have elapsed, remove the ribs from the foil and coat lightly with barbecue sauce. Place back on the smoker for 1 additional hour at 225. Serve with your favorite barbecue sauce on the side.