BBQ Pork Spare Ribs

Instructions

1. 1

   Remove the membrane from the back of 2 racks of pork spare ribs (about 5 lbs) by sliding a butter knife under it and pulling with a paper towel. In a bowl, mix together 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon chili powder, 2 teaspoons black pepper, 2 teaspoons salt, 1 teaspoon cumin, and ½ teaspoon cayenne. Generously coat the ribs on all sides with the dry rub, pressing firmly, and let them sit at room temperature for 30 minutes.

2. 2

   Set up your grill for indirect heat, preheating it to 275°F (135°C). Place the ribs bone-side down over the cool zone of the grill. Close the lid and smoke or roast the ribs for 2.5 hours, spritzing with 2 cups apple juice from a spray bottle every 45 minutes to keep the surface moist and develop a nice bark. The meat should shrink back from the bone tips by about half an inch.

3. 3

   After 2.5 hours, brush the ribs generously on both sides with 2 cups of your favorite BBQ sauce. Wrap each rack loosely in foil and return them to the grill at 275°F (135°C) for 1 more hour. This step will steam the ribs, making them tender.

4. 4

   After 1 hour, unwrap the ribs and brush them with another coat of BBQ sauce. Cook the ribs directly over medium heat for 10 minutes per side, or until the glaze is sticky and caramelized.

5. 5

   Once done, let the ribs rest for 10 minutes before cutting between the bones. Serve with additional BBQ sauce on the side.