3 racks of baby back ribs or 2 racks of spare ribs
1 cup of wood chips, for smoking
3 tablespoons of apple cider vinegar
Chipotle barbecue sauce or your favorite barbecue sauce, optional
1. Remove the membranes from the bone side of the ribs by sliding a thin, sharp knife between the meat and the membrane. Use the knife to pull the membrane up until you can grab it with your thumb (use a towel or paper towel for a better grip). Lift the membrane off the meat and discard it.
2. Brush both sides of the ribs with a spice grater and rub into the meat. Chill for 4 to 8 hours or let rest for 1 hour at room temperature. Do not store in the refrigerator for more than 1 hour.
3. In the meantime, soak the wood chips in water for at least 20 minutes if they are small, or 1 hour if they are larger pieces. Wrap the wet chips in aluminum foil and cut 4 slots in the top of the package.
4th Prepare a grill for indirect heat.
5. Light the grill and use knobs or vents to keep the temperature very low, 250 to 275 degrees. Do not try to go above 300 degrees. Place the wood chips package in the middle of the coals or directly on the gas flame. Place the ribs on the wire rack with the bone side down and close the lid. If you are using charcoal, you will need to add extra coals every hour.
6th Mix apple juice and apple cider vinegar. After 1 hour of cooking, spread this mixture sparingly over the ribs. Cover and continue cooking. Gently smear more liquid over the ribs every 30 minutes.
7th Baby back ribs are ready in about 4 hours; Spare ribs take longer. Brush the ribs with barbecue sauce about 20 to 30 minutes before they’re done. The ribs are ready when the meat is tender, about an inch away from the bone, and its internal temperature is 195 degrees.
Per serving: 600 calories; 39g fat; 15g saturated fat; 156 mg cholesterol; 44g protein; 17g of carbohydrates; 12g sugar; 2g fiber; 1,578 mg sodium; 102mg calcium