• 2 racks Smithfield® Fresh Pork St. Louis Style Spareribs, membrane removed,
  • 1/2 cup kosher salt (for dry rub),
  • 3 tbsp light brown sugar (for dry rub),
  • 3 tbsp white sugar,
  • 3 tbsp black pepper (for dry rub),
  • 2 tbsp chili powder,
  • 4 tsp garlic powder,
  • 2 tsp cayenne pepper (for dry rub),
  • 1/2 cup apple cider vinegar,
  • 1/2 cup white vinegar,
  • 2 tbsp light brown sugar (for sauce),
  • 2 tbsp hot sauce,
  • 2 tsp cayenne pepper (for sauce),
  • 2 tsp kosher salt (for sauce),
  • 1 tsp black pepper,
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Virginia Barbecued Spareribs

MAIN DISH

Virginia Barbecued Spareribs

  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 250oF.
  4.  Place the ribs, meaty side up, over a drip pan and cook for 4 ½ to 5 ½ 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.

Recipe provided by BBQ Pit Master Tuffy Stone

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