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1
Lay the spareribs flat in a shallow baking pan, meat side down.
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2
Pour the Worcestershire over the ribs and soak for 1 hour.
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3
In a small bowl, mix the dry rub ingredients together.
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4
Remove the ribs from the pan and coat evenly with dry rub mixture.
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5
Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
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6
When the cooker reaches 250F, place the ribs meat side up on the grate and cook on a closed grill for 4 hours, or until the ribs are tender.
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7
Paint the ribs with barbecue sauce and continue cooking meat side up for 20 minutes.
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8
Remove the ribs from the grill, cut, and serve.
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9
On the back of all ribs is a thin membrane that lies flat against the bones.
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10
After cooking, this membrane takes on the consistency of wax paper, so you should always remove it prior to cooking.
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11
To do this, place the slab bone side up on a cutting board.
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12
Slide your knife under the membrane and against the end bone to separate the two.
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13
With a dry paper towel or rag, grasp the edge of the thin membrane and pull.
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14
The entire membrane should separate from the rib.
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15
There are those who argue against removing the membrane, claiming it helps hold in juices and keep the rib from drying out.
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16
The fact is most ribs contain enough fat to keep the ribs juicy with or without the membrane.
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17
Indirect heat
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18
Hickory
