Designed specifically for a charcoal grill.
Regional Influences
Made to serve: 3-4
Scale:
Ingredients
- 2.5 lbs boneless pork spareribs, cut into 6-inch strips
- 2 tbsp olive oil
- 3 tbsp Salted Perfection Santa Maria Select Blend
- 1/4 cup apple cider vinegar
- 1/4 cup water
Instructions
- Get your charcoal going and aim for a two-zone setup, meaning you pile the hot coals on one side and leave the other side empty.
- Pat the ribs dry with paper towels and rub them down with olive oil so the seasoning has something to grab onto.
- Coat the meat generously on all sides with the Salted Perfection Santa Maria Select Blend, letting it hang out for about 20 minutes while the grill stabilizes.
- Whisk the vinegar and water together in a small bowl to use as a simple mop during the cooking process.
- Place the ribs directly over the hot coals and sear them for 3 to 4 minutes per side until you see a solid, dark crust forming.
- Slide the meat over to the cool side of the grill and close the lid, keeping the vents halfway open to manage the smoke flow.
- Continue cooking for another 15 to 20 minutes, mopping the ribs once or twice with the vinegar mixture to keep the exterior from drying out too fast.
- Pull the ribs off the heat once they reach an internal temperature of 145 degrees and let them rest for 5 minutes to let the juices settle. DUNZO!
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