bbq paleo pork spare ribs
2 Rack St. Louis-style ribs
4 Tablespoon kosher salt
2 Tablespoon coarse ground black pepper, divided
4 Tablespoon paprika
2 Tablespoon garlic powder
2 Tablespoon onion powder
1 Teaspoon Chipotle Chili Powder
15 Fluid Ounce Tomato Sauce, organic
1/2 Cup water
1/2 Cup apple cider vinegar
3333333333333333/10000000000000000 Cup honey
2 Teaspoon onion powder
1 1/2 Teaspoon coarse ground black pepper, divided
1 Teaspoon ground mustard
1 Teaspoon paprika
When ready to cook, set grill temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Pellet Tube if available.
Remove membrane from back of ribs and season both sides with the rub. Let the ribs rest for 15 to 20 minutes.
Place the ribs on the grill bone side down and cook for 4 to 4-1/2 hours. Check the internal temperature of the ribs, the desired temperature is 202℉. If not at temperature, cook for an additional 30 minutes or until temperature is reached.
While the ribs are cooking, prepare the sauce. Combine all the ingredients for the sauce and heat through on stove top.
Place a thin layer of sauce on both sides and continue to cook for 10 minutes for the sauce to set.
Remove ribs from grill and let rest for 10 minutes before slicing. Enjoy!