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Prep time
1 hour 15 minutes
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Cook time
4 hours 30 minutes
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Serves
4 to 6
Author Notes
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
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Ingredients
- For the fennel garlic rub & spareribs:
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2
racks Smithfield Fresh Pork Spareribs
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1/2 cup
apple juice, in spray bottle
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1/2 cup
kosher salt
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1/4 cup
freshly cracked black pepper
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1 teaspoon
crushed red pepper
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1 1/2 teaspoons
granulated garlic
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2 teaspoons
freshly cracked fennel seeds
- For the mustard sauce:
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3/4 cup
yellow mustard
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1/3 cup
whole-grain mustard
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1/4 cup
apple cider vinegar
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3 tablespoons
honey
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1 teaspoon
kosher salt
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1 teaspoon
freshly ground black pepper
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1/4 teaspoon
cayenne pepper
Directions
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To make the fennel garlic rub, thoroughly mix all ingredients in small bowl. Store in an airtight container until ready to use.
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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.
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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.
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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.
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About 15 minutes before done cooking, make the mustard sauce. Thoroughly combine all ingredients in saucepan. Bring to a simmer; keep warm.
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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.
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Remove from heat and serve with remaining sauce on the side.
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