Not Your Every Day Smoked Pork Spare Ribs

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Not Your Every Day Smoked Pork Spare Ribs to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Not Your Every Day Smoked Pork Spare Ribs, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 6 pounds pork spareribs
• Dry rub:
• 1/2 cup packed brown sugar
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 1 tablespoon freshly ground black
• pepper
• 2 tablespoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons kosher salt
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon jalapeno seasoning
• salt (optional)
• 1 teaspoon cayenne pepper
• Mop Sauce:
• 1 cup apple cider
• 3/4 cup apple cider vinegar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 tablespoons lemon juice
• 1 jalapeno pepper, finely chopped
• (optional)
• 3 tablespoons hot pepper sauce
• kosher salt and ground black
• pepper to taste
• 2 cups wood chips, soaked

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a medium bowl, mix together the brown sugar, chili powder, paprika, black pepper, 2 tablespoons garlic powder, 2 teaspoons onion powder, kosher salt, cumin, cinnamon, jalapeno seasoning, and cayenne pepper

Step 2: Technique & Execution

Rub generously onto the pork spareribs

Step 3: Technique & Execution

Cover, and refrigerate for at least 4 hours, or overnight

Step 4: Technique & Execution

Prepare an outdoor grill for indirect heat, or preheat a smoker to 250 degrees F (120 degrees C)

Step 5: Technique & Execution

While the grill heats up, prepare the mop sauce

Step 6: Technique & Execution

In a medium bowl, stir together the apple cider, apple cider vinegar, 1 tablespoon onion powder, 1 tablespoon garlic powder, lemon juice, jalapeno, hot pepper sauce, salt and pepper