Charcoal Grill Smoked Spare Ribs
Learn how to smoke meat on a charcoal grill by starting with these impressive Smoked Spare Ribs.
Servings: 3 people
Ingredients
To Prep the Meat
- 3 lb pork spare ribs (St. Louis Style/trimmed)
- 1 c apple cider
- 1 c water
- ¼ c lemon juice
- ⅓ c Rib Rub (see below)
For the Grill
- 4 c wood chips (we used apple)
- 1 ⅓ c apple cider, divided
- ⅔ c water
Instructions
Prep the Meat
- Place the meat in a large, shallow, non-reactive container (a roasting pan or high rimmed cookie sheet works well). Pour 1 cup apple cider, 1 cup water, and ¼ cup lemon juice over meat. Turn the ribs to coat. Cover and let marinade in the refrigerator for 2-6 hours.
- Drain the ribs and blot dry with paper towels. Sprinkle ⅓ c of rub over both sides of the ribs. Use your hands to press the rub into the meat. Let stand, covered 1-2 hours.
Soak the Chips
- Place the wood chips in a bowl and cover with ⅓ c apple cider and ⅔ c water. Let soak for 1 hour. Drain before using.
Start Your Grill
- A half hour before you want to start cooking, set up your grill for indirect grilling (using a disposable aluminum pan to keep the coals to either side if necessary). Preheat the grill to a low heat, 200-250F. (You should be able to hold your hand 4 inches from the cooking grate for 10 seconds.)
- When you are ready to cook, arrange 1 ½ c soaked and drained wood chips on the coals. Place your meat on the center of the hot cooking grate, over your drip pan.
- Cover the grill and smoke for 3-4 hours.
Check and Baste
- Every half hour to hour, check your grill. Add 4-5 coals and ½ c soaked and drained wood chips to each side. Using a clean spray bottle, spray your meat with apple cider (using about a cup throughout). Check the temperature of your grill and adjust the vents to keep it at medium-low heat.
Enjoy the Goods
- The ribs are done when the meat has shrunk back from the tips of the bone. Transfer the ribs to a large platter and let stand for a few minutes before serving.