• Cherrywood for smoking ,
  • 1/2 cup BBQ sauce,
  • 2 racks Smithfield Extra Tender St. Louis Style Pork Spareribs, membrane removed,
  • 1/2 cup BBQ seasoning blend,
  • 1/4 cup prepared yellow mustard,
  • 1 cup Italian vinaigrette salad dressing,
  • 1 cup packed light brown sugar,
  • 1 cup honey, divided,
  • 1/2 cup apple juice,
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MAIN DISH

Cherrywood Smoked Spareribs

1. Heat grill or smoker for indirect cooking at 275°F. Add wood for smoking.
2. Sprinkle bone side of ribs with 2 tablespoons BBQ rub, then apply 1 tablespoon mustard; rub in to ensure even coating. Repeat on meaty side. Place ribs, meaty side up, over a drip pan and smoke for 2 hours, lightly basting tops with Italian dressing every 30 minutes.
3. Place 2 sheets of heavy duty aluminum foil on counter (each about 4 inches longer than ribs). Sprinkle 2 tablespoons brown sugar and drizzle 2 tablespoons honey on each sheet. Place ribs, meaty side down, on foil. Top bone side of ribs with an additional 2 tablespoons each brown sugar and honey.
4. Fold foil up around ribs; pour ¼ cup apple juice over each rack. Seal foil around ribs and return to grill/smoker. Cook for 1 ½ to 2 hours until ribs are tender.
5. Remove ribs from foil and return to grill/smoker, meaty side up. Mix together remaining ½ cup honey and BBQ sauce; lightly brush onto ribs and cook 10 to 15 minutes until sauce is set. Let stand 5 minutes before serving.