BBQ Spareribs with Apple Cider Mop Fave!

Prep time: 2.5-3 hours



  • 1 Tbl kosher salt
  • 2 tsp chili powder
  • 2 tsp granulated garlic
  • 2 tsp paprika
  • 1 tsp dried oregano
  • 1/2 tsp freshly ground black pepper


  • 1 cup apple cider
  • 1/4 cup cider vinegar
  • 1/4 cup dijon mustard
  • 2 Tbl Worchestershire sauce
  • 1 tsp kosher salt
  • 1 tsp Tabasco


  • 2 racks pork spareribs, 3-4 lbs each


Remove ribs from the refrigerator and mix together rub ingredients. Trim the center flap, ribless end flaps and the tips, separated by a vein of fat from the rib tops. This meat can be turned into sausage along with any trimmings. Remove any prominent membrane. Wait for meat to have 20-30 minutes at room temperature before covering with the rub.

Grill over indirect low heat (300F) for one hour. In the meantime, assemble the rub. Whisk ingredients together in a medium saucepan and bring to a boil. When ribs have been cooking for an hour, begin basting every 30 minutes until the meat has contracted a half inch from the rib bone and the meat is finger-tender, 2.5-3 hours total.

Brush ribs with remaining mop, tightly cover in foil and allow to rest for 30 minutes before service.