3
racks St. Louis–style spareribs, each 2½ to 3 pounds
Apple Cider Mop
⅔ cup
apple juice
¼ cup
cider vinegar
3 tablespoons
packed dark brown sugar
1 tablespoon
hot sauce, such as Frank’s RedHot®
Smoked Onion BBQ Sauce
1
medium Vidalia or other sweet onion, 10 to 12 ounces, unpeeled, halved lengthwise
2 tablespoons
extra-virgin olive oil
2
large garlic cloves, minced
1¼ cup
ketchup
¼ cup
cider vinegar
¼ cup
packed dark brown sugar
1 tablespoon
Worcestershire sauce
2½ teaspoons
prepared chili powder
2 teaspoons
smoked paprika
Special Equipment
6 fist-sized hickory or oak wood chunks or 6 handfuls hickory or oak wood chips
long tongs
Move quickly when basting and repositioning these ribs so the lid goes
back on the grill before too much heat is lost. When the ribs are done,
a toothpick should slide through the meat as smoothly as poking a ripe
banana through the peel: a little resistance at first, then an easy slide.
Instructions
01
If using wood chips, soak them in water for at least 30 minutes (no need to soak wood chunks).
02
Prepare the grill for indirect cooking over very low heat (225° to 275°F).
03
In a small bowl stir together all the rub ingredients.
04
Place the racks, bone side up, on a cutting board. If the racks still have the membrane attached, remove it: Using a dull knife, slide the tip under the membrane covering the back of each rack. Lift and loosen the membrane until you can pry it up, then grab a corner of it with a paper towel and pull it off.
05
Season the racks on both sides with the rub, rubbing more of the mixture into the meaty side of each rack. In a medium bowl whisk together all the mop ingredients until the sugar dissolves.
06
Add four wood chunks or drain and add four handfuls of wood chips to the grill, following manufacturer's instructions, and close the lid. When the wood begins to smoke, cook the onion halves and the sparerib racks, meaty side up, over indirect very low heat, with the lid closed, for 1½ hours.
07
Using long tongs, transfer the onion halves to a cutting board. Check the racks at this point and, if the surface is starting to look dry, transfer them to a baking sheet to brush with the apple cider mop.
08
After brushing both sides of each rack with the mop, add the remaining two wood chunks or drain and add the remaining wood chips to the grill. Cook the racks for 1½ to 3 hours longer. After each hour, brush each rack quickly with the mop, then rotate the position of each rack so they cook evenly. Keep the temperature of the grill between 225° to 275°F.
09
While the ribs are cooking, peel
and mince the smoked onion. Heat the oil in a medium
saucepan over medium heat on the
stove. Add the onion and cook, stirring
occasionally, until very soft and
golden brown, 5 to 10 minutes. Add
the garlic and cook for 30 seconds,
stirring frequently.
10
Stir in the ketchup, vinegar, sugar,
Worcestershire sauce, chili powder,
and paprika. Reduce the heat to low
and simmer, stirring frequently, until
the sauce is thickened and reduced
to about 2 cups, about 5 minutes.
11
The ribs are done when the meat
has shrunk back from the bones by
at least ½ inch and you can easily
slide a skewer through the meat
between the bones. Another good
test is to lift a rack by picking up
one end with tongs. If the rack
bends in the middle and the meat
tears easily, the ribs are ready.
Discard any remaining mop.
12
When the ribs are ready, brush
both sides of each rack generously
with the onion sauce. Close the lid
and continue to cook over indirect
very low heat for 10 to 20 minutes.
13
Transfer the racks to a cutting
board. Let rest for 5 to 10 minutes.
Cut between the bones into individual
ribs. Serve warm with the
remaining sauce on the side.
Ingredients
Instructions
the Ingredients
Rub
2 tablespoons
kosher salt
2 tablespoons
coarsely ground black pepper
2 tablespoons
packed dark brown sugar
2 tablespoons
granulated garlic
3
racks St. Louis–style spareribs, each 2½ to 3 pounds
Apple Cider Mop
⅔ cup
apple juice
¼ cup
cider vinegar
3 tablespoons
packed dark brown sugar
1 tablespoon
hot sauce, such as Frank’s RedHot®
Smoked Onion BBQ Sauce
1
medium Vidalia or other sweet onion, 10 to 12 ounces, unpeeled, halved lengthwise
2 tablespoons
extra-virgin olive oil
2
large garlic cloves, minced
1¼ cup
ketchup
¼ cup
cider vinegar
¼ cup
packed dark brown sugar
1 tablespoon
Worcestershire sauce
2½ teaspoons
prepared chili powder
2 teaspoons
smoked paprika
Special Equipment
6 fist-sized hickory or oak wood chunks or 6 handfuls hickory or oak wood chips
long tongs
Move quickly when basting and repositioning these ribs so the lid goes
back on the grill before too much heat is lost. When the ribs are done,
a toothpick should slide through the meat as smoothly as poking a ripe
banana through the peel: a little resistance at first, then an easy slide.
Instructions
01
If using wood chips, soak them in water for at least 30 minutes (no need to soak wood chunks).
02
Prepare the grill for indirect cooking over very low heat (225° to 275°F).
03
In a small bowl stir together all the rub ingredients.
04
Place the racks, bone side up, on a cutting board. If the racks still have the membrane attached, remove it: Using a dull knife, slide the tip under the membrane covering the back of each rack. Lift and loosen the membrane until you can pry it up, then grab a corner of it with a paper towel and pull it off.
05
Season the racks on both sides with the rub, rubbing more of the mixture into the meaty side of each rack. In a medium bowl whisk together all the mop ingredients until the sugar dissolves.
06
Add four wood chunks or drain and add four handfuls of wood chips to the grill, following manufacturer's instructions, and close the lid. When the wood begins to smoke, cook the onion halves and the sparerib racks, meaty side up, over indirect very low heat, with the lid closed, for 1½ hours.
07
Using long tongs, transfer the onion halves to a cutting board. Check the racks at this point and, if the surface is starting to look dry, transfer them to a baking sheet to brush with the apple cider mop.
08
After brushing both sides of each rack with the mop, add the remaining two wood chunks or drain and add the remaining wood chips to the grill. Cook the racks for 1½ to 3 hours longer. After each hour, brush each rack quickly with the mop, then rotate the position of each rack so they cook evenly. Keep the temperature of the grill between 225° to 275°F.
09
While the ribs are cooking, peel
and mince the smoked onion. Heat the oil in a medium
saucepan over medium heat on the
stove. Add the onion and cook, stirring
occasionally, until very soft and
golden brown, 5 to 10 minutes. Add
the garlic and cook for 30 seconds,
stirring frequently.
10
Stir in the ketchup, vinegar, sugar,
Worcestershire sauce, chili powder,
and paprika. Reduce the heat to low
and simmer, stirring frequently, until
the sauce is thickened and reduced
to about 2 cups, about 5 minutes.
11
The ribs are done when the meat
has shrunk back from the bones by
at least ½ inch and you can easily
slide a skewer through the meat
between the bones. Another good
test is to lift a rack by picking up
one end with tongs. If the rack
bends in the middle and the meat
tears easily, the ribs are ready.
Discard any remaining mop.
12
When the ribs are ready, brush
both sides of each rack generously
with the onion sauce. Close the lid
and continue to cook over indirect
very low heat for 10 to 20 minutes.
13
Transfer the racks to a cutting
board. Let rest for 5 to 10 minutes.
Cut between the bones into individual
ribs. Serve warm with the
remaining sauce on the side.