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Ingredients
ScaleNo serving count in the source — scale by factor
- pork spareribs1 slab
- rib rub6 tbsp
- tomato paste1 cup
- molasses1/2 cup
- apple cider vinegar1/4 cup
- worcestershire sauce2 tbsp
- soy sauce2 tbsp
- hickory chunks
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Season spareribs with rib rub.
Refrigerate for at least 1 hour.
Place chunks in smoker or charcoal grill set for indirect heat at 250°F (120°C).
Combine liquid ingredients and bring to a boil over high heat.
Reduce liquid by ⅓.
Place spareribs into smoker or grill for 4–5 hours, basting occasionally with sauce.
Brush remaining sauce on top of ribs and place on a medium-high grill until browned. The internal temperature of the ribs before removing from the grill needs to be at least 145°F (63°C).
Let rest for 10 minutes, covered, and carve.
