whole spareribs
  • Mix salt, garlic powder, black pepper, and chili powder in a bowl. Sprinkle a generous coat of rub on both sides of the spareribs and allow to sit at room temperature of 1 hour.

  • Mix apple cider vinegar, water, and rib rub to prepare the basting liquid.

  • Prepare your cooker or grill. If using a grill, set it up 2 zone method so that you have both a direct and indirect cooking area. This can be achieved by turning off one of the burners on a gas grill or by putting lit coals on only one half of the bottom of a charcoal grill. If using a grill cook on the side of the grill that doesn’t have hot coal or on the side that the burner is off. Place ribs, meat side up, on grill grate. Maintaining a temperature of 250° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature) to cook. Cook spareribs at 250° for 1 hour and then baste with basting liquid using a mop or brush. Mop every hour after that. Cook ribs for 4.5 to 5.5 hours or until tender. This can be checked with a skewer or a meat thermometer. Internal temperature will be around 203-205°. Brush a coat of sauce on both sides of the ribs and return to grill/cooker. Cook for 15 minutes to set the sauce. Serve with remaining sauce on the side.


8 tbsp. kosher salt
4 tsp. garlic powder
4 tbsp. black pepper
2 tbsp. chili powder
2 racks whole spareribs

1 cups apple cider vinegar
1 cup water
2 tbsp. rib rub