Cajun-Spiced Smoked Spare Ribs
These ribs can be as spicy or mild as you want, depending on the Cajun spice mix you use. Adding a mop sauce helps them remain moist and flavourful while they cook low ‘n slow.
Ingredients
1 full rack of pork spare ribs
For rub:
½ cup brown sugar
3 Tbsp kosher salt
1 Tbsp paprika
1 Tbsp Cajun spice blend
For the mop sauce:
1 cup apple cider
¼ cup apple cider vinegar
3 Tbsp lemon juice
2 Tbsp garlic powder
1 Tbsp hot sauce
Bradley Smoker Bisquettes – Hickory or Mesquite
Preparation
Mix together ingredients for rub.
Coat spare ribs with rub and let marinate for a few hours in the fridge (or overnight if you have the time).
Preheat smoker to 225°F with Hickory or Mesquite bisquettes (both work well).
Place ribs bone-side down on rack in smoker; smoke for 3 hours.
Whisk together ingredients for mop sauce.
Remove ribs from smoker and wrap in aluminum foil and pour mop sauce inside the aluminum pouch.
Place the ribs back in the smoker, seam-side of the foil pouch facing up.
Smoke for another 2 hours.
Remove from foil (be careful of the steam and hot liquid) and return to smoker to firm up.
Smoke for another 45-60 minutes or until an internal temperature of 172°F is reached.
Remove from smoker and let rest for 15 minutes before slicing and serving.
by Lena Clayton
Hickory
Wood
The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.
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