2large racks Member’s Mark spareribsabout 5 pounds each
1/2cuplight brown sugar
2Tablespoonsfreshly-grated lime zestfrom 2 limes
1large limecut in half
PREPARE RIBS: In medium bowl, combine sugar chili powder, paprika, lime zest, salt and cumin. Transfer ribs to 2 large, rimmed baking sheets, and rub ribs all over with the cut sides of the lime. Rub spice blend all over both sides of ribs, and cover baking sheets with foil. Refrigerate at least 3 hours or overnight.
PREPARE FOR SMOKING: If you’re using wood chips, soak wood chips in water 1 hour before smoking. If using wood pellets, skip this step. When ready, fill smoker box with wood chips or pellets.
minutes before smoking, remove ribs from refrigerator and preheat smoker to 250 degrees F.
Meanwhile, combine honey, barbecue sauce, and lime juice in small bowl; set aside.
Once smoker reaches 250 degrees F, lightly oil grates, and place the ribs (meat-side up) on grill. Brush ribs with honey mixture, and close grill and smoke 1 hour.
Flip ribs so they’re meat-side down and brush with honey mixture. If needed, replenish smoker box with more wood chips/pellets. Close grill and smoke 30 minutes. Repeat this process every 30 minutes for a total or 2 ½ more hours. Ribs will be done when the meat starts to shrink away from the bones, and they’re dark brown and tender.
Remove ribs, and tent with foil. Let ribs rest 10 minutes before slicing and serving.