The best bbq ribs

1 servings

Ingredients

Quantity Ingredient
5 pounds Pork spareribs; cut into slabs
⅓ cup Lone Star Dry Rub; recipe follows
1½ cup Mesquite or hickory wood chips; soaked in water for
; 30 minutes, and
; drained
2 cups Classic BBQ sauce

Directions

Rub the spareribs with the dry rub. Wrap each slab tightly in a double thickness of aluminum foil. Set aside while building the fire.

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.

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.

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.

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.

Cut between the bones into individual ribs. Serve hot, with any remaining sauce passed on the side.

Yield: 4 to 6 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9163 Converted by MM_Buster v2.0l.

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