Dinner: Applewood-smoked Spareribs with Paprika Chili Spice Rub Recipe | MyRecipes

Right before the end of cooking, chef Tyler Florence likes to sprinkle his ribs with more rub—"like Cheetos dust," he says.

This recipe includes superfoods such as:

Lemon

Health benefits of Applewood-smoked Spareribs with Paprika Chili Spice Rub Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

3 cups applewood smoking chips
1 1/2 slabs pork spareribs (about 8 lbs. total)
Dry Rub
1 tablespoon kosher salt
1 1/2 tablespoons freshly ground black pepper
2 tablespoons garlic powder
1 1/2 tablespoons dried oregano
2 teaspoons celery seeds
6 tablespoons hot paprika
6 tablespoons chili powder
Wet Rub
1/3 cup distilled white vinegar
2 tablespoons fresh lemon juice

Instructions

Soak chips in water 20 to 40 minutes. Meanwhile, light a full chimney of charcoal briquets. When they're ash-covered, bank to one side in cleaned firegrate of a large (22-in.) charcoal grill. When coals are 250 ° to 350 ° (you can hold your hand 5 in. above cooking-grate level only 8 to 10 seconds), sprinkle 1 cup soaked chips over coals. Next to coals, set a large disposable aluminum pan and fill it halfway with warm water. Set cooking grate on top.
Cut the full slab of ribs in half. Combine dry-rub ingredients; rub 3/4 of it onto both sides of ribs. Set remaining 1/4 of rub aside. Lay ribs on cooking grate over drip pan.
Smoke ribs, covered, 45 minutes to 1 hour. Add 8 to 10 briquets to the lit coals (enough to keep heat constant) and 1 cup chips. Turn ribs over. Cook, covered, 45 minutes to 1 hour; add another 8 to 10 briquets and 1 cup chips. Turn ribs and cook for 30 minutes to an hour, or until meat is starting to pull away from tips of bone.
Meanwhile, mix vinegar, 1 tbsp. water, and the lemon juice in a small bowl.
When meat is almost done, use a spray bottle or paper towels to thoroughly baste top of ribs with wet rub, then sprinkle with remaining dry rub. Cook ribs a few minutes more. Transfer to a cutting board and let rest 15 minutes before slicing and serving.
Make ahead: Dry rub can easily be doubled or even tripled. Store it, airtight and at room temperature, for up to a month.