Ingredients

• Dry Rub:
• 1/4 cup light brown sugar
• 4 teaspoons garlic powder
• 1 tablespoon chili powder
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• Sauce:
• 1/2 cup honey
• 1/2 cup light molasses
• 1/2 cup balsamic vinegar
• 2 tablespoons canola oil
• 2 tablespoons whole grain Dijon mustard
• 2 teaspoons black pepper
• 2 teaspoons orange zest
• 2 racks Smithfield® Extra Tender Pork Spareribs, membrane removed
• Handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
• 3/4 cup apple juice, in a spray bottle

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Instructions

1. About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
2. Meanwhile, make the sauce. Combine all ingredients in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes until slightly thickened, stirring frequently. Cool to room temperature; cover and refrigerate.
3. Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
4. Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
5. Continue cooking ribs for 1 to 2 hours more over indirect heat, until very tender, spraying with apple juice every 20 to 30 minutes. Add more coals as needed to maintain temperature for a charcoal grill.
6. Place ribs over direct heat on grill and brush with sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
7. Serve ribs with remaining sauce.