Ingredients

• Dry Rub:
• 1/2 cup kosher salt
• 3 tablespoons light brown sugar
• 3 tablespoons white sugar
• 3 tablespoons black pepper
• 2 tablespoons chili powder
• 4 teaspoons garlic powder
• 2 teaspoons cayenne pepper
• 2 racks Smithfield® Extra Tender Pork Spareribs, membrane removed
• Sauce:
• 1/2 cup apple cider vinegar
• 1/2 cup white vinegar
• 2 tablespoons light brown sugar
• 2 tablespoons hot sauce
• 2 teaspoons cayenne pepper
• 2 teaspoons kosher salt
• 1 teaspoon black pepper

Instructions

1. About one hour before smoking, make the dry rub. Combine salt, sugars, black pepper, chili powder, garlic powder and cayenne in small bowl; mix well. Generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
2. Meanwhile, make the sauce. Whisk together all ingredients in bowl.
3. Heat charcoal or gas grill for indirect cooking at 250 degrees F.
4. Place the ribs, meaty side up, over a drip pan and cook for 4 1/2 to 5 1/2 hours until very tender, basting with barbecue sauce every hour. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
5. Serve ribs with remaining barbecue sauce.