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.
1 full rack of pork spare ribs
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
- 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