Barbecued Pork Spareribs

Submitted by: admin on April 2, 2020

Serves 4 To 6


2 (2-1⁄2- to 3-pound) racks pork spareribs, preferably St. Louis cut, trimmed and membrane removed
3⁄4 cup DRY RUB
1 recipe barbecue sauce (recipes follow)
2 cups woods chips, soaked in water for 15 minutes and drained


  1. Rub 3 tablespoons dry rub on each side of racks of ribs. Let ribs sit at room temperature for 1 hour.
  2. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top.
    3A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter three-quarters filled with charcoal briquettes (4-1⁄2 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
    3B. FOR A GAS GRILL: Place wood chip packet directly on primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed during cooking to maintain grill temperature between 300 and 325 degrees.)
  3. Clean and oil cooking grate. Place ribs meat side down on cool side of grill. Cover (position lid vent over meat if using charcoal) and cook until ribs are deep red and smoky, about 2 hours, flipping and rotating racks halfway through cooking. During final 20 minutes of cooking, adjust oven rack to lower-middle position and heat oven to 325 degrees.
  4. Transfer ribs to wire rack set in rimmed baking sheet and brush evenly with 1⁄2 cup sauce. Cover tightly with foil and cook in oven until tender, 1 to 2 hours.
  5. Remove ribs from oven and let rest, still covered, for 30 minutes. Unwrap ribs, slice between bones, and serve, passing remaining sauce separately.

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