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["Trim the membrane off the back of the ribs and rub ribs all over with spice blend.", "Cover and refrigerate for 2 to 24 hours.", "Soak wood chips in water for at least 30 minutes before grilling.", "Prepare an outdoor grill with a medium fire for indirect grilling.", "Place a drip pan, half-filled with water, under the cooler side of the grill grate.", "Open bottom vents of the grill.", "Set the ribs over the drip pan.", "(If you have a rib rack, use it.)", "Toss 1 cup of the drained wood chips onto the coals and cover the grill.", "Rotate the lid so that the vent holes are directly over the ribs.", "Add about 1 cup of hardwood charcoals to the fire about every hour during the cooking time to maintain a medium to medium-low fire (a temperature of about 250 degrees F to 275 degrees F is ideal).", "After 3 hours the meat should pull back from the bones and will have turned a reddish brown.", "Baste the ribs with some of the barbecue sauce of your choice and cook over direct heat until lightly glazed.", "Cut the racks into ribs and serve with extra sauce on the side.", "Shopsmart: Spareribs always mean pork from the belly.", "A rack of 11 rib bones ideally weighs between 2 and 3 pounds.", "Spareribs are often sold with a meaty section of the flank attached; when trimmed, they are known as ""St. Louis style.""
