Smoked Barbequed Spare Ribs
·2 Pork spare rib racks
4-6 Tbs Teeny Tiny Spice® blend of your choice (Suggested blends below)
2 Tbs Brown sugar
4 Garlic Cloves, crushed
2 tsp Salt
Apple cider vinegar
Combine the spice, sugar, garlic and salt.
Rub this mixture evenly over both sides of the sparerib racks.
Place in a non-reactive container, cover and refrigerate for at least two hours but overnight is better if you have the time.
Prepare your grill for indirect grilling. If you are using wood/charcoal, keep the fire to one end of the grill. If you are using gas, only turn on the elements at one end of the grill.
For the smoke, place wood chips into a tin foil pouch punched with holes or a metal box designed to hold smoke wood chips. Place this close enough to the heat to get the smoke going, but not so close that it is part of the fire. You may have to add additional chips during the cooking process.
Place the spareribs onto the cool side of the grill, close the lid, and cook at around 300˚-350˚F for two hours or until the meat is tender and the racks easily flex when lifted.
Sprinkle with a little apple cider vinegar and serve.