Categories: Smoker
Ingredients
- 2 cups light brown sugar
- 1 cup strained dill pickle juice or sweet/hot pickle juice
- 2 3- to 4-lb. slabs pork spareribs
- 1 cup Pork Rub (see recipe)
- 2 cups Cleveland BBQ Sauce (see recipe)
Directions
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Prepare and preheat smoker to 300.
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In a large saucepan, whisk together the brown sugar and pickle juice. Heat over medium-high heat, stirring, until the sugar has completely dissolved, about 5 minutes, then remove the pan from the heat and let the glaze cool.
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Slide a butter knife under a corner of the thin white membrane on the bone side of the spareribs to free it from the meat. Using a dry towel for grip, peel off the entire membrane and discard it. Pat the ribs dry with paper towels and season on both sides with the pork rub.
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When the temp in the smoker reaches 300 and the smoke is running clear, add the ribs bone-side down. After 1 1/2 hours, test the ribs for doneness by flipping a rack and pressing the meat between the bones. If the meat pulls away from the bones, it’s done. If not, continue smoking, about 30 minutes more.
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When the ribs are done, gently brush them with the glaze, being careful not to remove the beautiful bark that forms on the exterior of the meat. Cut between the bones and serve with a side of sauce.