Ease of preparation rating: Medium
Yield: 3-4 servings
INGREDIENTS:
3 –4 lbs (1.4-1.8 kg) spare ribs or one side
6 cups (1.4 L) hickory wood chips
Dry Rub
1 tablespoon (15 ml) oregano
1 tablespoon (15 ml) thyme
1 tablespoon (15 ml) salt
1 teaspoon (5 ml) ground black pepper
Sweet and Tangy Barbeque Sauce
2 tablespoons (30 ml) butter
1 small onion, minced
2 tablespoons (30 ml) bourbon, for flame (optional) + ¼ cup (60 ml) bourbon
2 cups (480 ml) ketchup
¼ cup (60 ml) water
¼ cup (60 ml) apple sauce
¼ cup (60 ml) apple cider vinegar
¼ cup (60 ml) Worcestershire sauce
2 tablespoons (30 ml) brown sugar
2 tablespoons (30 ml) molasses
2 tablespoons (30 ml) clover honey
2 teaspoons (10 ml) dry mustard powder
1 teaspoon (5 ml) chili powder
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) cayenne
1 teaspoon (5 ml) lemon juice
METHOD:
Prepare 2 smoke pouches. Place 4 cups (1 L) of wood chips into a bowl of cold water to soak for 1 hour. Reserve 2 cups (480 ml) of dry wood chips.
Use a set of pliers (designated for kitchen) to remove the membrane along the back of ribs.
Prepare the dry rub for the ribs by combining oregano, thyme, salt, and ground black pepper. Cover the ribs with the dry rub and refrigerate.
Squeeze excess water out of wet chips. Spread 2 cups (480 ml) of wet wood chips on a large piece of aluminum foil. Place 1 cup (250 ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second smoke pouch.
To make the sweet and tangy sauce, in a large skillet melt the butter and sauté the onions until they are translucent.
OPTIONAL: Add 2 tablespoons (30 ml) of bourbon to the butter and onions and light on fire.
Add ketchup, water, apple sauce, apple cider vinegar, Worcestershire, brown sugar, molasses, clover honey, mustard powder, chili powder, garlic powder, cayenne, lemon juice, and ¼ cup (60 ml) bourbon. Stir to blend ingredients well, and bring to a boil.
Reduce the heat and simmer for 30 minutes, stirring occasionally to avoid scorching the sauce at the bottom of the pan. Remove sauce from heat set aside.
Prepare the barbeque for indirect grilling. Preheat the barbeque to 220 F (110 C). Place one smoke pouch directly over the heat source. Close the lid and wait for smoke.
Once barbeque is smoking, place the spare ribs on the side of the barbeque without direct heat.
Smoke the spare ribs over indirect heat for 3 hours, replacing the smoke pouch halfway through.
Halfway through cooking, baste liberally with the sweet and tangy barbeque sauce.
Allow to cook for an hour. Baste again with the sauce before removing from grill.
Once ribs are tender and falling off the bone.
Remove from grill and tent with foil.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.