Sweet Smokey Sticky Spareribs

Yield: 2 Full Racks of Ribs

Ingredients

• 2 full whole racks spareribs
• 9 cups (2.25 Litres) cherry woodchips
• Water for soaking

Rub:

• ¼ cup brown sugar (60ml)
• 3 tablespoons sweet paprika (45ml)
• 1 tablespoons kosher salt (15ml)
• 2 teaspoons garlic powder (10ml)
• 2 teaspoons onion powder (10ml)
• 2 teaspoons ground cinnamon (10ml)
• 1 teaspoons ground coriander (5ml)
• 1 teaspoons cayenne pepper (5ml)
• 2 teaspoons dry mustard powder (10ml)
• 1 teaspoon cracked black pepper (5ml)

Sauce:

• 1½ cups ketchup (375ml)
• ¼ cup cider vinegar (60ml)
• ¼ cup Worcestershire sauce (60ml)
• ¼ cup brown sugar (60ml)
• 2 tablespoons ball park mustard (30ml)
• 1 tablespoon hot sauce (15ml)
• 1 tablespoon extra rub seasoning (15ml) (from above recipe)
• Salt and pepper to taste

Directions

1. Trim the rib racks of any loose fat hangings and remove tough connective tissue on back side.
2. In a small bowl combine all the rub ingredients and mix until well combined. Reserve 1 tablespoon of the rub for the sauce (15ml).
3. Using slight pressure, rub the mixture all over the meat.
4. Marinate ribs overnight in the refrigerator.
5. The following day, allow 6 cups (1.5 litres) of wood chips to soak in cool water for 1 hour. Set aside the remaining dry woodchips for later.
6. Prepare barbeque for indirect cooking 225-250°F (107°C-121°C). Place a drip pan under the side of the barbeque with heat turned off.
7. To prepare smoke pouches, drain the woodchips and combine 2 cups (500ml) of wet chips and 1 cup (250ml) of the dry chips. Mix well, until wet and dry chips are evenly distributed. Wrap chips loosely in foil (create a pouch sized to fit your barbeque).
8. Using a fork, pierce the pouch all over to allow smoke to escape. Place pouch directly on the burner. Repeat steps with remaining chips for a total of 3 pouches.
9. Place the ribs on the side of the barbeque with heat turned off, over the drip pan.
10. Cook the ribs for 2-3 hours changing the smoke pouch when smoke dissipates.
11. To prepare the sauce, combine all ingredients in a bowl and whisk until evenly combined.
12. Heavily brush the ribs with sauce and continue to cook for another 45 minutes.
13. Ribs will be done when you can easily pull them from the bone.
14. Remove ribs from the grill and let rest for 20 minutes.
15. Slice meat between bones and serve with sauce.