Travers de porc barbecue à la Memphis

Ingrédients

• 2 tablespoons paprika (sweet or smoked)
• 2 tablespoons dark brown sugar
• 1 tablespoon kosher salt
• 2 teaspoons onion powder
• 2 teaspoons chili powder
• 1 1/2 teaspoons black pepper
• 1 teaspoon cayenne pepper powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 3 pounds St. Louis-style spareribs (excess fat trimmed)
• 1/2 cup pomegranate juice (or apple, cranberry, pineapple, orange)
• 3 tablespoons apple cider vinegar

Préparation

1. 1

   In a medium bowl combine paprika, brown sugar, salt, onion powder, chili powder, black pepper, cayenne pepper, garlic, and thyme.

2. 2

   Rub each side of the rack with 2 tablespoons of the spice rub. Save additional spice rub for the mop and seasoning when serving. Let ribs sit at room temperature for 1 hour.

3. 3

   In a medium bowl combine pomegranate juice, apple cider vinegar, and 1 tablespoon (9g) dry rub.

4. 4

   Clean the grates. Dip a folded piece of paper towel in some olive oil. Holding it with tongs, use this to grease the cooking grates.

5. 5

   Preheat grill to 325ºF (163ºC), set up with an indirect heat area. For a gas grill with 3 burners, turn on only 1 burner (the one on the far left or right) and leave the other two off. Adjust heat as needed for your grill.

6. 6

   Place ribs meat side up on the indirect heat (cool side) of the grill.

7. 7

   Cover and cook for 2 to 3 hours, brushing the ribs 3 to 4 times with the vinegar mop every 15 minutes.

8. 8

   Grill the ribs until the meat is tender but not falling off the bone completely. The surface should be reddish brown in color. The internal temperature should reach 190 to 200°F (88 to 93ºC) at the meatiest part of the racks.

9. 9

   Transfer ribs to a cutting board, tent loosely with foil and allow to rest for at least 15 minutes.

10. 10

    Slice ribs between the bones and serve with additional spice rub for extra seasoning, or barbecue sauce.