Directions: |
Directions:Remove membrane from back of ribs by loosening the edge of membrane with tip of paring knife. Grab membrane with paper towel to keep it from slipping and pull slowly to remove.
For the spice rub and mop:
1. Mix spice rub ingredients together in a small bowl. Stir cider and vinegar together in a small saucepan; set aside. Reserve 2 T plus 1 tsp spice rub. With fingers, work remaining rub into both sides of rib racks. Let ribs stand at room temperature until ready to cook.
2. For the ribs: Meanwhile, soak wood chips in a bowl of water and cover for 1 hour. Light the grill with approximately 45 briquettes and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Stack coals 2 to 3 briquettes high on one side of grill. Set cooking grate in place, open top and bottom vents halfway, cover grill, and let heat for 5 minutes. Drain wood chips.
3. Position ribs on cooler side of grill. Drop 1/4 cup wood chips through grate onto coals. Cover grill, positioning lid so that vents are opposite coals to draw smoke through grill and around meat. Meanwhile, bring mop to simmer; cover and keep warm.
4. Turn racks after 30 minutes, switching position and rotating 180 degrees. Add 1/2 cup of wood chips to coals. Once every hour, add 12 unlit briquettes, sliding top and bottom vents completely open after first addition. After first hour, baste ribs every 30 minutes (when turning them) with warm mop. Use pastry brush or spray bottle to apply mop. Continue to cook ribs until meat starts to pull away from bones and has rosy glow on exterior, 3 to 4 hours.
5. Before removing ribs from grill sprinkle each rack with 1 T reserved spice rub. One at a time, place each rack of ribs on grate directly over mound of coals, cooking 30 seconds on each side, then transfer to cutting board. Tent ribs with foil and let rest for 20 to 30 minutes
6. While ribs rest, add remaining 1 tsp spice rub to remaining mop and simmer, uncovered, until liquid has reduced to about 2 cups. 10 to 15 minutes. Add Tabasco and more salt and pepper if desired. Slice ribs between bones and serve with sauce on side. |
Personal
Notes: |
Personal
Notes: For Spareribs on a gas grill, follow recipe through step 1, placing 2 cups soaked wood chips in small disposable aluminum pan. In step 3, place pan directly on primary burner, turn all burners to high and preheat with lid down until chips are smoking heavily, 15 minutes. Turn primary burner down to medium and shut off other burners; position ribs over cooler part of grill, then proceed with recipe as directed.
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This recipe for Memphis BBQ Spareribs is from