- 1 Handful wood chips for smoking, ideally hickory or apple, soaked in cold water for 30 to 60 minutes and drained (optional)1
- 2 Racks Smithfield Prime Spareribs (about 4 1/2 pounds each), membrane removed, cut into smaller pieces, if necessary, to fit on the grill2
- 3 Tbsp. Chili powder3 Tbsp.
- 2 Tbsp. Kosher salt2 Tbsp.
- 3 Tbsp. Plus 2 tsp granulated garlic powder3 Tbsp.
- 3 Tbsp. Plus 2 tsp ground black pepper3 Tbsp.
- 1/2 cup(s) Apple cider vinegar1/2 cup(s)
- 1/2 cup(s) Water1/2 cup(s)
- 2 Tbsp. Chili rub2 Tbsp.
- 3/4 cup(s) Barbecue sauce (use your favorite)3/4 cup(s)
About one hour before you plan to start grilling, make the rub: In a small bowl, combine the chili powder, salt, garlic powder and pepper. Set aside 2 tablespoons of rub. Pat the ribs dry with paper towels, then sprinkle both sides of each rack with the rub. Set aside at room temperature for one hour.
For the mop, combine the vinegar, water, reserved chili rub in a bowl, mixing to combine. Set aside.
Preheat the grill for indirect cooking at 250 to 300ºF. Add the drained wood chips, if using.
Place the ribs, meaty side down, over a drip pan, close the grill, and cook for 1 hour, adding about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
Continue to cook the ribs until they’re so tender and meat has shrunk from the bone ends by 1/2 inch, brushing both sides with mop mixture every 45 minutes, 4 1/2 to 5 1/2 more hours. Brush the ribs on both sides with the barbecue sauce and continue to cook for about 5 minutes, until the sauce is set. Remove from the grill and let stand for 5 minutes.
Cut the racks into 3- or 4-rib sections and serve.