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Ingredients

½ cup kosher salt 3 tablespoons light brown sugar 3 tablespoons white sugar 3 tablespoons black pepper 2 tablespoons chili powder 4 teaspoons garlic powder 2 teaspoons cayenne pepper 2 racks Smithfield® Extra Tender Pork Spareribs, membrane removed ½ cup apple cider vinegar ½ cup white vinegar 2 tablespoons light brown sugar 2 tablespoons hot sauce 2 teaspoons cayenne pepper 2 teaspoons kosher salt 1 teaspoon black pepper

Nutrition Info

2712 calories carbohydrate: 35.1 g cholesterol: 736.1 mg fat: 215.5 g fiber: 3.6 g protein: 148.3 g saturatedFat: 79.6 g servingSize: - sodium: 13262.6 mg sugar: 27.2 g transFat: : - unsaturatedFat: : -

About one hour before smoking, make the dry rub. Combine salt, sugars, black pepper, chili powder, garlic powder and cayenne in small bowl, mix well. Generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
Meanwhile, make the sauce. Whisk together all ingredients in bowl.
Heat charcoal or gas grill for indirect cooking at 250 degrees F.
Place the ribs, meaty side up, over a drip pan and cook for 4 1/2 to 5 1/2 hours until very tender, basting with barbecue sauce every hour. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
Serve ribs with remaining barbecue sauce.

4 servings

A sweet and spicy rub and zesty barbecue sauce bring delicious flavor to these tender, Virginia-style spareribs.