Whenever Vallarta Supermarkets has pork spare ribs on sale, I buy them. Three reasons: one, they are always fresh – never frozen. Two, they will cut them in any configuration you want right there on the spot – large rack, small rack, 1/2 size ribs etc. And three, $1.99/pound!! End of story!
Generally I do a traditional Texas style rub. This consists of Brown Sugar, Smoked Paprika, Two Chile Powders – one mild and a dash of a super hot one made by my brother-in-law David, garlic powder, onion powder, kosher salt and fresh cracked black pepper. I rub it liberally all over both sides of the rack about 4 to 6 hours before I grill, and then I wrap up the rack tightly in plastic wrap and put it in the fridge.
Since I live in a condo, I don’t have a real smoker. I use a gas grill, burners on super low so the heat never gets over 300, and go for 2 to 2 1/2 hours.
No smoke rings, but delicious, tender, juicy ribs. Sometimes I slice the meat off the bones and serve them inside corn tortillas – also from Vallarta – with a bit of onion, cilantro and sour cream. No BBQ sauce needed – that rub does everything you need it to do!