Grilled Barbecued Spareribs

1. 1

   Rub both sides of the ribs with dry rub and let stand at room temperature for one hour.

2. 2

   (For stronger flavor, wrap the rubbed ribs in a double layer of plastic and refrigerate for up to one day.

3. 3

   ).

4. 4

   Soak the wood chips for 15 minutes in a bowl of water to cover.

5. 5

   Place wood chips in a foil tray on top of primary burner.

6. 6

   Turn all burners to high and preheat with lid down until chips are smoking heavily, about 20 minutes.

7. 7

   Scrape the grate clean with a wire brush.

8. 8

   Turn the primary burner down to medium and turn off the other burners.

9. 9

   Position the ribs over the cool part of the grill.

10. 10

    Barbecue, turning the ribs every 30 minutes until the meat starts to pull away from the bones and has a rosy glow on the exterior, 2 to 3 hours.

11. 11

    The temperature inside the grill should be a constant 275 degrees.

12. 12

    Remove the ribs from grill and completely wrap each slab in foil.

13. 13

    Put the foil wrapped slabs in a brown paper bag and crimp the top to seal tightly.

14. 14

    Allow to rest at room temperature for one hour.

15. 15

    Unwrap and brush with sauce, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.