This recipe is complicated. We do not recommend this recipe when you don’t have an entire day to devote to the grill. Granted, you do not have to be at the grill every minute, but you have to many steps to follow, and you will make many trips to the grill. Save this recipe for a lazy day when you are unhurried.
In return this recipe will give you the best spareribs we have made, and you may marvel at your own product, too. This recipe comes from that grill master, Adam Perry Lang, in his book, Serious Barbecue. Again, this recipe is complicated. Again, it’s well worth the effort.
¼ cup prepared yellow mustard
¼ cup water
1 Tbsp Worcestershire sauce
1 Tbsp apple cider vinegar
6 Tbsp mild chile powder, preferably Chimayo, Ancho or Hatch
3 Tbsp sweet paprika
3 Tbsp firmly packed dark brown sugar
1½ tsp dry mustard
2¼ tsp garlic salt
2¼ tsp kosher salt
2¼ tsp coarsely ground fresh black pepper
¾ tsp Old Bay Seasoning
1 tsp ground cinnamon (optional)
4 racks pork spareribs (about 3 lb.)
1 cup apple juice spray (equal parts water and apple juice)
1 cup firmly packed light brown sugar
1 cup honey
¼ cup apple juice
1 cup of your favorite BBQ sauce
¼ cup water
Preheat an indirect barbecue with a drip pan and fruitwood (preferably apple) or a charcoal or gas grill with a box or packet of fruitwood (preferably apple) to 250℉.
Combine all of the mustard moisturizer ingredients.
Combine all of the seasoning blend ingredients.
Rub a thin layer of the moistruizer on all sides of the racks and lightly sprinkle with the seasoning blend on all sides. The remaining seasoning blend will be used later in the recipe.
Place the ribs in the cooker/grill on indirect heat, spraying with the apple juice spray every half hour after 2 hours of cooking. Cook for 4 hours.
Meanwhile, combine the wrapping mixture ingredients.
Tear off sheets of heavy-duty aluminum foil. Working with 2 sheets of foil at a time, place a quarter of the wrapping mixture on the foil, top with a rack of ribs, meat side down, and wrap in the foil, crimping to seal. Wrap with the second sheet of foil. Repeat for the remaining 3 racks of ribs.
Place the packets back in the cooker/grill, meat side down, and cook for 1½ hours, flipping halfway through.
Remove the racks from the cooker/grill and let the ribs rest in the foil packets for 20 minutes.
Remove the ribs from the foil and dust lightly on both sides with additional seasoning blend.
Place back in the cooker/grill, meat side up, for 30 minutes.
Meanwhile, combine the BBQ sauce and water.
Remove the ribs from the cooker/grill and brush with an even, but not too thick, layer of sauce.
Place back in the cooker, meat side up, for 25 minutes to tighten up with the glaze.
Paint a cutting board with some of the remaining sauce.
Remove the ribs from the cooker and place on the prepared cutting board, adding additional sauce as needed to cover, but not excessively coat. Spray twice with apple juice spray.
Cut the ribs from the racks and dredge to coat the exposed sides with the remaining BBQ sauce.
Here’s a picture of our ribs on the cutting board.