Recipes Everyday Cooking Cider-Mopped Spareribs Be the first to rate & review! 1 Photo Tender, slowly grilled spareribs are brushed with a spicy cider vinegar 'mop' while grilling. Serve with your favorite barbecue sauce. Submitted by Smithfield® Updated on August 22, 2022 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 6 hrs Additional Time: 1 hr Total Time: 7 hrs 15 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 3 tablespoons chili powder 2 tablespoons kosher salt 5 teaspoons granulated garlic powder 5 teaspoons black pepper 2 racks Smithfield® Pork Spareribs, membrane removed ½ cup apple cider vinegar ½ cup water 1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained ¾ cup barbecue sauce (use your favorite) Directions About one hour before smoking, make the dry rub. Combine chili powder, salt, garlic powder and pepper in small bowl. Set aside 2 tablespoons of dry rub. Pat ribs dry with paper towels; sprinkle both sides of each rack with the remaining rub. Set aside at room temperature for 1 hour. For the mop, whisk together vinegar, water and reserved 2 tablespoons chili rub in a bowl. Set aside. Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using. Place the ribs, meaty side down, over a drip pan and cook for 1 hour. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat. Continue cooking 4 1/2 to 5 1/2 hours more over indirect heat, until very tender. Brush both sides of ribs with mop mixture every 45 minutes. Add more coals as needed to maintain temperature for a charcoal grill. Brush ribs with barbecue sauce. Continue cooking for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce. Cut the racks into 3- or 4-rib sections and serve. Tips Serving suggestions: Serve these ribs with cool and creamy cole slaw and twice-baked potatoes. Recipe by BBQ Pit Master, Tuffy Stone. I Made It Print Nutrition Facts (per serving) 1784 Calories 144g Fat 17g Carbs 99g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 1784 % Daily Value * Total Fat 144g 184% Saturated Fat 53g 265% Cholesterol 491mg 164% Sodium 2767mg 120% Total Carbohydrate 17g 6% Dietary Fiber 2g 8% Total Sugars 9g Protein 99g 197% Vitamin C 5mg 5% Calcium 220mg 17% Iron 7mg 38% Potassium 1615mg 34% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.