-
1
Rub the spareribs with the dry rub.
-
2
Wrap each slab tightly in a double thickness of aluminum foil.
-
3
Set aside while building the fire.
-
4
Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash.
-
5
In a gas grill, preheat on High, then adjust to Low.
-
6
Place the foil-wrapped ribs on the grill and cover.
-
7
Cook, turning occasionally, until the ribs are tender, about 1 hour.
-
8
Unwrap the ribs and set aside.
-
9
Add more charcoal to the fire and let burn until medium-hot.
-
10
You should be able to hold your hand at grill level for about 3 seconds.
-
11
Sprinkle the drained chips over the coals.
-
12
In a gas grill: keep the heat on Low.
-
13
Place the drained chips in the metal chip box.
-
14
Or, wrap the chips in aluminum foil, pierce a few holes in the foil, and place on the heat source.
-
15
Lightly oil the cooking grate.
-
16
Place the ribs on the grill, brush with sauce, and cover.
-
17
Grill for 5 minutes.
-
18
Turn, brush with more sauce.
-
19
Cover and continue grilling until the ribs are glazed, about 5 more minutes.
-
20
Cut between the bones into individual ribs.
-
21
Serve hot, with any remaining sauce passed on the side.
-
22
Mix all the ingredients together in a bowl or a jar.
-
23
Use immediately or cover and store in a cool, dry place for up to three months.
