Categories: Grill, Main Dish, Pork
Ingredients
- Rub:
- 2 teaspoons paprika
- 2 teaspoons granulated garlic
- 2 teaspoons dried thyme
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon ground allspice
- Mop:
- 1 cup beer
- 1/2 cup cider vinegar
- 1/4 cup mustard
- 1 teaspoon kosher salt
- Meat:
- 2 pork sparerib racks (4-5 lb. each)
Directions
-
Make the rub: mix the rub ingredients together in a small bowl; mixing with fingertips is best.
-
Make the mop: in a medium bowl, whisk the mop ingredients.
-
Put spareribs, meaty side up, on a cutting board; follow the line of fat that separates the meaty ribs from the much tougher tips at the base of each rack, and cut off the tips.
-
Turn each rack over; cut off the flap of meat attached in the center of each rack; also cut off the flap of meat that hangs below the shorter end of the ribs (the flaps and tips may be grilled separately, but they will not be as tender as the ribs).
-
Remove the thin membrane from the back of each rack of ribs.
-
If using a rib rack, cut the racks in half crosswise; let the ribs stand at room temperature for 20-30 minutes before grilling.
-
Season the ribs all over with the rub.
-
Grill over Indirect Low heat for 1 hour (the grill temperature should be about 300°.
-
After 1 hour, baste the ribs with the mop and continue to baste every 30 minutes or so until the meat has shrunk back from the rib bones about ½ inch and the meat is tender enough to tear with your fingers.
-
The total grilling time will be 2 ½ to 3 hours. Transfer the ribs to a baking sheet and tightly cover with foil.
-
Let rest for 30 minutes before serving.