Virginia Barbecued Spareribs Recipe

Virginia Barbecued Spareribs Recipe

  • Dry Rub:
  • 1/2 cup kosher salt
  • 3 tablespoons light brown sugar
  • 3 tablespoons white sugar
  • 3 tablespoons black pepper
  • 2 tablespoons chili powder
  • 4 teaspoons garlic powder
  • 2 teaspoons cayenne pepper
  • 2 racks Smithfield® Extra Tender Pork Spareribs, membrane removed
  • Sauce:
  • 1/2 cup apple cider vinegar
  • 1/2 cup white vinegar
  • 2 tablespoons light brown sugar
  • 2 tablespoons hot sauce
  • 2 teaspoons cayenne pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  1. About one hour before smoking, make the dry rub. Combine salt, sugars, black pepper, chili powder, garlic powder and cayenne in small bowl; mix well. Generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
  2. Meanwhile, make the sauce. Whisk together all ingredients in bowl.
  3. Heat charcoal or gas grill for indirect cooking at 250 degrees F.
  4. Place the ribs, meaty side up, over a drip pan and cook for 4 1/2 to 5 1/2 hours until very tender, basting with barbecue sauce every hour. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  5. Serve ribs with remaining barbecue sauce.