Smoked spare ribs in dry marinade

Votes: 1

How to cook - Smoked spare ribs in a dry marinade

Time: 2 hours 45 minutes
Complexity: easily
Servings: 8 - 10

These grilled ribs will delight anyone who honors national holidays and will be celebrating Labor Day with you. According to the American calendar, this day is celebrated on the first Monday in September.

Two types of pork ribs are typically used for smoking: brisket and loin. Since the latter are meatier, they can be cooked dry, without the use of sauce. Generously rub the ribs with a dry seasoning mixture and place them on an indirect grill to smoke. The result will be delicious ribs with juicy, tender meat, coated in a thick, flavorful seasoning crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Ribs

4 pork ribs, removed from the loin (about 1 kg each)
3/4 cup 5% vinegar
Juice of 2 lemons

Dry marinade for rubbing

3/4 cup garlic powder
0.5 tbsp. dried oregano
0.5 cups celery seeds, roasted
1 cup smoked paprika
0.5 tbsp. chili powder
3/4 cup ground ancho pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork, chili seasoning, garlic powder, oregano, celery seeds, ancho pepper, paprika

Cooking the dish according to the recipe:

Soak the applewood chips in water for 15 minutes. Preheat the grill, setting up a grill for indirect heat. If using a gas grill, place the soaked chips in a designated container and place it over the heat source. If using a charcoal grill, spread the wet chips over the coals.
Combine vinegar, lemon juice, and 1/4 cup water in a spray bottle. Use this mixture to spray the ribs to keep them moist, tender, and seasoned.

Prepare a dry marinade.

In a bowl, combine 1/4 cup salt, 2 tablespoons pepper, garlic powder, oregano, celery seed, paprika, chili powder, and ancho chili. Set aside about a third of the mixture for sprinkling over the finished ribs. Rub the ribs with the remaining dry marinade.
Prepare the ribs.

Place the meat on the cooler side of the grill (not direct heat; ribs should smoke slowly).

Cover the grill and smoke for 2 hours and 30 minutes. During this time, spray the meat 2-3 times with a spray bottle. When the ribs are almost done, spray them one last time and sprinkle with the reserved dry marinade to create a delicious crust.