Applewood-smoked Spareribs with Paprika Chili Spice Rub Recipe

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Applewood-smoked Spareribs with Paprika Chili Spice Rub
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Ingredients
11
Count
Nutrition
3938
Calories
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Ingredients:

Directions:

  1. Soak chips in water 20 to 40 minutes. Meanwhile, light a full chimney of charcoal briquets. When they're ash-covered, bank to one side in cleaned firegrate of a large (22-in.) charcoal grill. When coals are 250° to 350° (you can hold your hand 5 in. above cooking-grate level only 8 to 10 seconds), sprinkle 1 cup soaked chips over coals. Next to coals, set a large disposable aluminum pan and fill it halfway with warm water. Set cooking grate on top.
  2. Cut the full slab of ribs in half. Combine dry-rub ingredients; rub 3/4 of it onto both sides of ribs. Set remaining 1/4 of rub aside. Lay ribs on cooking grate over drip pan.
  3. Smoke ribs, covered, 45 minutes to 1 hour. Add 8 to 10 briquets to the lit coals (enough to keep heat constant) and 1 cup chips. Turn ribs over. Cook, covered, 45 minutes to 1 hour; add another 8 to 10 briquets and 1 cup chips. Turn ribs and cook for 30 minutes to an hour, or until meat is starting to pull away from tips of bone.
  4. Meanwhile, mix vinegar, 1 tbsp. water, and the lemon juice in a small bowl.
  5. When meat is almost done, use a spray bottle or paper towels to thoroughly baste top of ribs with wet rub, then sprinkle with remaining dry rub. Cook ribs a few minutes more. Transfer to a cutting board and let rest 15 minutes before slicing and serving.
  6. Make ahead: Dry rub can easily be doubled or even tripled. Store it, airtight and at room temperature, for up to a month.
  7. TYLER'S FIXES
  8. Pack dry rub onto the meat. The little bits of fat on the meat's surface are going to melt to form a nice crust.
  9. Never walk away from your grill. Out of sight, out of mind; you're going to have something burn every single time.
  10. Cook over the cool zone. Large cuts like ribs will burn over direct heat. To create a cool, indirect-heat zone, bank the lit coals to one side of the firegrate, leaving the other side empty. The empty side is your cool zone. On a gas grill, turn one burner off and put the ribs over it; then lower the other burners to get the right heat.
  11. Use a water-filled drip pan. Put this in the empty section to catch the fat as it melts, preventing flare-ups.
  12. Note: Nutritional analysis is per serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3938.07 Kcal (16488 kJ)
Calories from fat 1948.58 Kcal
% Daily Value*
Total Fat 216.51g 333%
Sodium 7752.63mg 323%
Potassium 2380.96mg 51%
Total Carbs 479.3g 160%
Sugars 34.42g 138%
Dietary Fiber 63.18g 253%
Protein 68.11g 136%
Vitamin C 165.8mg 276%
Vitamin A 1.3mg 43%
Iron 22.4mg 124%
Calcium 462.1mg 46%
Amount Per 100 g
Calories 414.71 Kcal (1736 kJ)
Calories from fat 205.2 Kcal
% Daily Value*
Total Fat 22.8g 333%
Sodium 816.42mg 323%
Potassium 250.74mg 51%
Total Carbs 50.47g 160%
Sugars 3.62g 138%
Dietary Fiber 6.65g 253%
Protein 7.17g 136%
Vitamin C 17.5mg 276%
Vitamin A 0.1mg 43%
Iron 2.4mg 124%
Calcium 48.7mg 46%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 96
    Points
  • 109
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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