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Applewood-smoked Spareribs with Paprika Chili Spice Rub





Yields
Serves 6 to 8




Total Time
2 hrs 45 mins

Right before the end of cooking, chef Tyler Florence likes to sprinkle his ribs with more rub—"like Cheetos dust," he says.

Applewood-smoked Spareribs with Paprika Chili Spice Rub




Photo: Thayer Allyson Gowdy
 3 cups applewood smoking chips
 1 1/2 slabs pork spareribs (about 8 lbs. total)
  Dry Rub
 1 tablespoon kosher salt
 1 1/2 tablespoons freshly ground black pepper
 2 tablespoons garlic powder
 1 1/2 tablespoons dried oregano
 2 teaspoons celery seeds
 6 tablespoons hot paprika
 6 tablespoons chili powder
  Wet Rub
 1/3 cup distilled white vinegar
 2 tablespoons fresh lemon juice
Step 1
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.

Step 2
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.

Step 3
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.

Step 4
4

Meanwhile, mix vinegar, 1 tbsp. water, and the lemon juice in a small bowl.

Step 5
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.

Step 6
6

Make ahead: Dry rub can easily be doubled or even tripled. Store it, airtight and at room temperature, for up to a month.

Step 7
7

TYLER'S FIXES

Step 8
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.

Step 9
9

Never walk away from your grill. Out of sight, out of mind; you're going to have something burn every single time.

Step 10
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.

Step 11
11

Use a water-filled drip pan. Put this in the empty section to catch the fat as it melts, preventing flare-ups.

Step 12
12

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 752Calories from Fat 66
% Daily Value *
Total Fat 56g87%

Saturated Fat 20g100%
Cholesterol 214mg72%
Sodium 661mg28%
Total Carbohydrate 9.8g4%

Dietary Fiber 2.3g10%
Protein 54g108%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.