Spareribs with RED Sauce

Prep time: 20 minutes

Cooking time: 5 to 6 hours

RUB

4 teaspoons kosher salt

3teaspoons pure chile powder

3teaspoons light brown sugar

3teaspoons granulated garlic

3teaspoons paprika

2teaspoons dried thyme

2teaspoons ground cumin

1 teaspoon freshly ground black pepper

MOP

½ cup apple juice

¼cup apple cider vinegar

2 tablespoons olive oil

SAUCE

1 cup ketchup

1/3 cup apple cider vinegar

2 tablespoons light brown sugar

1tablespoon Worcestershire sauce

1tablespoon molasses

½ teaspoon pure chile powder

2 racks spareribs, each 4 to 5 pounds, untrimmed

RECIPES

1.In a medium bowl mix the rub ingredients.

2.Cut off and discard the flap of meat hanging off the bone of the spareribs. Using a dull dinner knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with a paper towel and pull it off. Season the ribs all over, putting more of the rub on the meaty sides than the bone sides.

3.In a small bowl mix the mop ingredients.

4.Smoke the spareribs until the meat has shrunk back from the bones at least 1/2 inch in several places and the meat tears easily when you lift each rack. This should take 5 to 6 hours. Every couple of hours, baste the ribs on both sides with the mop. While they cook, make the sauce.

5.In a medium saucepan mix the sauce ingredients. Cook over medium heat for about 5 minutes. Remove the saucepan from the heat.

6.Near the end of the cooking time, if the ribs look like they are about to burn on either side, remove them from the smoker (close the lid to maintain the heat) and wrap them individually in aluminum foil. Then return them to the smoker. About 30 minutes before the spareribs are finished cooking, brush them lightly on both sides with some sauce.

7.When the spareribs are fully cooked and sauced, move them to a cutting board and let them rest for a few minutes. Then cut them into individual ribs. Serve warm with the remaining sauce on the side.

Makes 4 to 6 servings