Spareribs From the Hickory Smoke with Apple Barbecue Sauce

For the Hickory Smoked Spareribs, prepare the smoker grill for indirect very low heat(110-120 °C).

In a bowl, mix the ingredients for the seasoning mixture. Rub the spareribs all over, using more seasoning on the meat side than on the bone side.

Mix the apple juice and apple cider vinegar in the spray bottle for spraying.

Clean the grill grate with the brush. Put 2 chunks on the embers. Grill the spareribs bone side down over indirect very low heat with the lid closed for 4-5 hours, adding glowing charcoal briquettes after each hour to maintain heat, also add 1 log to each and spray the ribs all around with the juice-vinegar mixture. By the end of cooking time, about 1 inch of the bone ends should be visible.

Meanwhile, combine all ingredients for the sauce in a saucepan, bring to a boil and simmer over low heat for 15-20 minutes, stirring frequently.

Remove the cooked spare ribs from the grill, brush all around with the sauce and wrap in extra-strong aluminum foil. Place the foil packets on the top rack in the smoker and continue grilling the spareribs over indirect very low heat with the lid closed for 45-60 minutes,until the meat comes off the bone easily.

Remove the spareribs from the grill. Brush again with sauce and then cut into individual pieces. Serve warm with remaining sauce.

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