- 4
Ingredients
- 1 rack meaty pork spareribs
- 2 tbsp. pork rub - I used the pre-mixed Pork blend I had on hand - OR see recipe for Emeril's rub under sauces
- BBQ sauce of choice
Preparation
Step 1
Remove the fell from the back of the ribs by loosening it with your fingers then grabbing it with a paper towel to peel it all off. Leave the rack in one piece.
Rub both sides of the rack with spice rub of choice, cover with saran and refrigerate until serving time, ideally overnight.
Remove the ribs from the fridge 20-30 minutes before cooking if you remember.
Make a smoke pouch with soaked and dry wood chips - I used hickory with a bit of applewood thrown in.
Preheat the two outside burners of the grill to high for about ten minutes.
Add the smoke pouch to one lit side of the grill and reduce the heat as low as it will go. The objective is to achieve a temperature of about 250° but the best I could do was between 275° and 325° and that was on a windy day. Use the grill-top thermometer for best accuracy.
Place the ribs on the middle, unlit rack, bone-side down, and cook for between 1 1/2 and 2 1/2 hours, turning end for end halfway through.
The first time I did this, they cooked for about 2 1/2 hours all together but they were fairly meaty ribs and the end piece got a bit crispy (although I like it that way.) You'll have to judge each rack based on its size and thickness.
During the last half hour, baste Dan's portion with BBQ sauce twice and put more on the table for him.
When done, remove from the grill and let sit for about 10 minutes before slicing into individual ribs.
*NUTRITION:*
* Calories - 612
* Fat - 42.4
* Sat Fat - 15
* Carbs -
* Fibre -
* Protein - 54