These tender, tangy spareribs are sure to be the king of any summer BBQ you throw this season. They'll take a few hours on the grill/smoker to reach fall-off-the-bone status, but the time is oh so worth it. While they're cooking, you'll also want to spay them with apple juice to keep them moist—a hot tip from bona-fide pit master Tuffy Stone. —Food52
Test Kitchen Notes
This recipe is shared in partnership with Smithfield Fresh Pork. —The Editors
1 hour 15 minutes
4 hours 30 minutes
4 to 6
For the fennel garlic rub & spareribs:
racks Smithfield Fresh Pork Spareribs
apple juice, in spray bottle
freshly cracked black pepper
crushed red pepper
1 1/2 teaspoons
freshly cracked fennel seeds
For the mustard sauce:
apple cider vinegar
freshly ground black pepper
In This Recipe
To make the fennel garlic rub, thoroughly mix all ingredients in small bowl. Store in an airtight container until ready to use.
About 1 hour before smoking, season each rack with 1/2 cup of rub (1/4 cup per side). Set aside at room temperature for 1 hour.
Heat smoker or grill for indirect cooking at 275°F. Add your favorite wood for smoking. Smoke ribs, meaty side up, for 1 hour. Spray ribs with apple juice. Continue smoking ribs for an additional hour, spraying again with apple juice after 30 minutes and again before removing from smoker.
Remove ribs from smoker and place each rack, meaty side down, on piece of heavy duty aluminum foil. Wrap each rack tightly and place in smoker, meaty side down; cook for 2 to 2 1/2 hours until tender.
About 15 minutes before done cooking, make the mustard sauce. Thoroughly combine all ingredients in saucepan. Bring to a simmer; keep warm.
Remove ribs from foil, brush both sides of each rack with mustard sauce; place on smoker for 5 to 10 minutes to set the sauce.
Remove from heat and serve with remaining sauce on the side.