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Prep Time: 30 Minutes Cook Time: 75 Minutes |
Ready In: 105 Minutes Servings: 4 |
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Ingredients:
5 pounds pork spareribs, cut into slabs |
1/3 cup lone star dry rub, recipe follows |
1 1/2 cups mesquite or hickory wood chips, soaked in water for 30 minutes, and drained |
2 cups classic bbq sauce |
2 tablespoons chili powder |
1 tablespoon garlic salt |
1 tablespoon sweet hungarian paprika |
1 tablespoon freshly ground black pepper |
1 teaspoon cayenne pepper |
Directions:
1. Rub the spareribs with the dry rub. Wrap each slab tightly in a double thickness of aluminum foil. Set aside while building the fire.
2. Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. In a gas grill, preheat on High, then adjust to Low.
3. Place the foil-wrapped ribs on the grill and cover. Cook, turning occasionally, until the ribs are tender, about 1 hour. Unwrap the ribs and set aside.
4. Add more charcoal to the fire and let burn until medium-hot. You should be able to hold your hand at grill level for about 3 seconds. Sprinkle the drained chips over the coals. In a gas grill: keep the heat on Low. Place the drained chips in the metal chip box. Or, wrap the chips in aluminum foil, pierce a few holes in the foil, and place on the heat source.
5. Lightly oil the cooking grate. Place the ribs on the grill, brush with sauce, and cover. Grill for 5 minutes. Turn, brush with more sauce. Cover and continue grilling until the ribs are glazed, about 5 more minutes.
6. Cut between the bones into individual ribs. Serve hot, with any remaining sauce passed on the side.
7. LONE STAR DRY RUB
8. Mix all the ingredients together in a bowl or a jar. Use immediately or cover and store in a cool, dry place for up to three months.
9. Yield: 1/3 cup
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