Instructions

• Prepare the water smoker, following manufacturer’s instructions, for indirect cooking with low heat (110º to 120ºC).
• In a medium bowl mix the rub ingredients. Set aside 2 tablespoons for the sauce. Season the ribs all over with the rub, putting more of it on the meaty sides than the bone sides.

  Related Grill Skills

  Trimming Spareribs
• In a small bowl mix the mop ingredients.
• Brush the cooking grate clean. Add two of the wood chunks to the charcoal. Smoke the spareribs over indirect low heat until the meat has shrunk back from the bones at least 12 millimeters and the meat tears easily when you lift each rack. Baste the ribs on both sides with the mop every 2 hours and add 1 more wood chunk to the charcoal each hour, until they are gone. The total cooking time could be anywhere between 5 to 6 hours. Not all racks will cook in the same amount of time. Maintain the temperature of the smoker between 110º to 120ºC by opening and closing the vents.
  Brush the cooking grate clean. Add two of the wood chunks to the charcoal. Smoke the spareribs over low heat until the meat has shrunk back from the bones at least 12 millimeters and the meat tears easily when you lift each rack. Baste the ribs on both sides with the mop every 2 hours and add 1 more wood chunk to the charcoal each hour, until they are gone. The total cooking time could be anywhere between 5 to 6 hours. Not all racks will cook in the same amount of time. Maintain the temperature of the smoker between 110º to 120ºC by opening and closing the vents.
• In a medium saucepan over medium heat on the stove, mix the sauce ingredients and bring to a boil. Reduce the heat to medium and cook for 5 minutes, stirring often, until slightly reduced. Remove the saucepan from the heat.
• When the meat is tender and has shrunk back from the bones, brush the racks on both sides with the sauce. Cook the ribs for 30 minutes to 1 hour more. Remove them from the smoker and, if desired, lightly brush the ribs on both sides with sauce again. Cut the racks into individual ribs. Serve warm with the remaining sauce on the side.