Master Recipe
Barbecued Ribs
NOTE: We prefer regular spareribs (see figure 12) to baby back or country-style
ribs, both of which are less fatty and can dry out as they
barbecue. Hickory is the traditional wood choice with ribs, but
some of our tasters liked mesquite as well. Serves
four.
2 full slabs pork spareribs (about 6 pounds total)
3/4 cup Dry Rub for Barbecue
2 3-inch wood chunks or 2 cups wood chips
Heavy-duty aluminum foil
Brown paper grocery bag
2 cups Barbecue Sauce optional
INSTRUCTIONS:
1. Rub both sides of ribs with dry rub and let stand at room temperature for 1 hour. (For stronger flavor, wrap rubbed ribs in double layer of plastic and refrigerate for up to one day.)
2. Soak wood chunks in cold water to cover for 1 hour and drain, or place wood chips on 18-inch square of aluminum foil, seal to make packet, and use fork tines to create about six holes to allow smoke to escape (see figures 5 and 6).
3. Meanwhile, light about 40 charcoal briquettes in chimney. Transfer hot coals from chimney to one side of kettle grill, piling them up in a mound two or three briquettes high. Keep bottom vents completely open. When coals are covered with light gray ash, lay wood chunks or packet with chips on top of charcoal. Put cooking grate in place, open grill lid vents completely, and place lid on grill, turning lid so that vents are opposite wood chunks or chips to draw smoke through grill. Let grate heat for 5 minutes, clean with wire brush, and position ribs over cool part of grill. (Initial temperature will be about 350 degrees and will drop to 250 degrees after 2 hours.)
4. Barbecue, turning ribs every 30 minutes, until meat starts to pull away from ribs and has rosy glow on exterior, 2 to 3 hours. Remove ribs from grill and completely wrap each slab in foil. Put foil-wrapped slabs in brown paper bag, and crimp top of bag to seal tightly. Allow to rest at room temperature for 1 hour.
5. Unwrap ribs and brush with barbecue sauce if desired or serve with sauce on side.
VARIATION:
Barbecued Ribs on a Gas Grill
If working with a smaller grill, place the second slab of ribs on the warming rack.
Follow Barbecued Ribs Master Recipe, making the following changes: Place foil tray with soaked wood chips (see figures 7 through 10) on top of primary burner (see figure 11). Turn all burners to high and preheat with lid down until chips are smoking heavily, about 20 minutes. Turn primary burner down to medium, turn off burner(s) without chips, and clean grill with wire brush. Position ribs over cool part of grill. Barbecue, turning ribs every 30 minutes, until done, 2 to 3 hours. (Temperature inside grill should be constant 275 degrees; adjust lit burner as necessary.) Wrap, rest, and brush ribs with barbecue sauce.