Slow-Smoked Spareribs with Sweet-and-Sour Barbecue Sauce
Recipe from Weber’s Way to Grill™ by Jamie Purviance

Serves: 8
Prep time: 30 minutes
Way to grill: indirect low heat (225° to 250°F)
Grilling time: 5 to 6 hours

Rub
3 tablespoons kosher salt
2 tablespoons pure chile powder
2 tablespoons light brown sugar
2 tablespoons granulated garlic
2 tablespoons paprika
4 teaspoons dried thyme
4 teaspoons ground cumin
4 teaspoons celery seed
2 teaspoons freshly ground black pepper

4 racks St. Louis-style spareribs

Mop
1 cup apple juice
1/2 cup apple cider vinegar
2 tablespoons Worcestershire sauce

5 fist-sized chunks hickory or apple wood (not soaked)

Sauce
2 cups ketchup
1 cup apple juice
2/3 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons honey
2 tablespoons reserved rub

1. Prepare your smoker, following manufacturer's instructions, for indirect cooking over low heat.

2. 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.

3. In a small bowl mix the mop ingredients.

4. Smoke the spareribs, adding 2 wood chunks at the start of cooking and 1 chunk each hour after that, until the chunks are gone. Cook until the meat has shrunk back from the bones at least 1/2 inch in several places and the meat tears easily when you lift each rack, basting the ribs on both sides with the mop every 2 hours. The total cooking time could be anywhere between 5 to 6 hours. Not all racks will cook in same amount of time. Maintain the temperature of the smoker between 225° to 250°F by opening and closing the vents.

5. In a medium saucepan over medium heat, mix the sauce ingredients and cook for about 5 minutes. Remove the saucepan from the heat.

6. When the meat has shrunk back at least 1/2 inch in several places, lightly brush the ribs on both sides with sauce.

7. Cook the ribs for 30 to 60 minutes more. Remove them from the smoker and, if desired, lightly brush the ribs on both sides with sauce again. Then cut the racks into individual ribs. Serve warm with the remaining sauce on the side.