Ingredients
- 2 racks pork spareribs
- 1/4 cup brown sugar
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 cup apple juice
- 1/2 cup apple cider vinegar
- 1 cup BBQ sauce
Instructions
Method: Low and slow smoking
- Set the EGG for indirect cooking at 225°F/107°C.
- Rub ribs with brown sugar, salt, black pepper, paprika, garlic, and onion powder.
- Smoke for 3 hours.
- Wrap in foil with apple juice and cider vinegar, cook for 2 more hours.
- Unwrap, brush with BBQ sauce, and cook for 1 hour.
- Rest for 10 minutes before slicing.
