1-Hour Sweet Heat Pork Spareribs

Enjoy deliciously smoky and caramelized pork spareribs in just one hour with this sweet heat recipe. Perfectly seasoned with a sweet heat rub, basted with BBQ sauce, and finished with a direct sear for the ultimate crust, these ribs are quick, flavorful, and ideal for any backyard BBQ.

Instructions

1. 01

   Set up your Kamado Joe for indirect cooking at 350°F. Bank the charcoal to one side and place a heat deflector above it, or set up for traditional indirect cooking with both heat deflectors. Add wood chunks for smoking along with your lump charcoal.

2. 02

   Trim the pork spareribs to a St. Louis Style cut, removing the membrane from the back of the ribs. Cover the ribs with a thin layer of yellow mustard to act as a binder. Generously coat the ribs on all sides with the sweet heat rub.

3. 03

   Place the ribs bone-side down on the grill for indirect cooking. Smoke at 350°F for 30 minutes, or until the ribs develop a nice color and the bark begins to form, reaching an internal temperature of about 170-180°F.

4. 04

   After 30 minutes, spritz the ribs with the apple cider mixture to keep them moist and enhance flavor.

5. 05

   When the ribs reach an internal temperature of 175°F, prepare the grill for direct searing. Move the charcoal forward using an ash tool, and add the grill grate directly over the fire. Allow the temperature to naturally increase to around 400-500°F.

6. 06

   Using tongs or a steak hook, place the ribs meat-side down on the grill grate and sear for about 30 seconds to get a nice crust and char. Optionally, you can sear the bone side of the ribs as well.

7. 07

   Move the ribs back to the indirect side of the grill. Baste the ribs with your favorite BBQ sauce, allowing it to caramelize and build flavor.

8. 08

   Continue cooking until the ribs reach an internal temperature of 190-205°F and are probe tender.

9. 09

   Remove the ribs from the grill and let them rest for 10 minutes. Slice and serve hot.