At the beginning put the silver skin from the bone side of ribs completely away with a fork and a kitchen towel. Then rinse the ribs and pat dry.
Mix the ingredients of the rub together and brush it ocer evenly. Do not forget the edges! Pack the spare ribs in plastic wrap and place them in cooling for at least twelve hours!
Heat the smoker or the kettle grill up to 110°C. The smoking chips should be soaked for 30 minutes in water.
The ribs should be kept in a room temperature before they go on the gridiron. Now place the ribs in a Spareribholder and grill them for the first two and a half hours in plum smoke. During this time, keep putting a handful of soaked chips to the embers every 30 minutes. When the time is over brush each rib with one or two tablespoons of prepared sauce and wrap them in aluminum foil.
Now keep grilling for another two and a half hours at 110°C!
In the meantime, mash the ingredients for the mop in a pot and then puree them with a hand blender. When the two and a half hours passed, unpack the spare ribs and brush them with the Mopsauce and put them back on the grill. Grill for another 30-60 minutes and then repeat the brushing with the sauce!