American Western spare ribs in the smoker

Ingredients for 6 servings:

• 2 ½ kg spare ribs
• 110 g sugar, brown
• 2 tbsp chili powder
• 1 tbsp paprika powder
• 1 tbsp black pepper
• 2 tbsp garlic powder
• 2 tsp onion powder
• 1 tsp cinnamon powder
• 1 tsp cayenne pepper
• 2 tsp salt
• 1 tsp cumin, more if needed
• 250 ml cider
• 180 ml apple cider vinegar
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 tbsp lemon juice
• 1 chili pepper(s) (jalapeno), finely chopped
• 3 tbsp Tabasco (hot sauce)
• Salt and black pepper to taste

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 4 hours; Total time approx. 1 day 4 hours 30 minutes

Western Smoked Spare Ribs

In addition to charcoal, you’ll need soaked wood chips (smoking wood) for the smoker. Remove the silver skin from the spare ribs. Seasoning mix (dry rub): Mix all ingredients well in a bowl, rub the spare ribs thoroughly, and refrigerate for 24 hours. Prepare the smoker. Heat: 120 degrees C. While the smoker is heating up, prepare the sauce (mop): Mix all ingredients well in a bowl. When the charcoal is gray, place two handfuls of soaked wood chips on top. Place the ribs on the grill, bone-side down. Cover and smoke for 3 1/2 to 4 hours. Add more charcoal if necessary. Every hour, mop with the sauce and add a handful of wood chips to the charcoal. Make sure the temperature in the smoker doesn’t drop below 110 degrees C. The ribs are done when they are nicely browned and the meat pulls away from the bone.