for self, so next year i don't need to look too hard

Barbecued Spareribs on a Charcoal Grill

240 MIN
60 min to make
180 min to grill
Does not include rest time

2 full racks spareribs (about 6 pounds total)
3/4 cup Dry Rub for Barbecue (see recipe)
2 (3-inch) wood chunks or 2 cups wood chips
2 cups barbecue sauce, optional

Rub both sides of the ribs with the dry rub and let stand at room temperature for 1 hour.
Soak the wood chunks in cold water to cover for 1 hour and drain.
Meanwhile, light a large chimney filled a bit less than halfway with charcoal briquettes (about 2 1/2 quarts or 40 coals) and allow to burn until covered with a thin layer of gray ash. Empty the coals into one side of the grill, piling them up in a mound 2 or 3 briquettes high. Keep the bottom vents completely open.
Place the wood chunks on top of the charcoal. Put the cooking grate in place, open the grill lid vents completely, and cover, turning the lid so that the vents are opposite the wood chunks or chips to draw smoke through the grill. Let the grate heat for 5 minutes and clean it with a wire brush.
Position the ribs over the cool part of the grill. Barbecue, turning the ribs every 30 minutes, until the meat starts to pull away from the bones and has a rosy glow on the exterior, 2 to 3 hours. (The initial temperature inside the grill will be about 350 degrees; it will drop to 250 degrees after 2 hours.)
Remove the ribs from the grill and wrap each slab completely in aluminum foil. Put the foil-wrapped slabs in a brown paper bag and crimp the top of the bag to seal tightly. Allow to rest at room temperature for 1 hour.
Unwrap the ribs and brush with the barbecue sauce, if desired (or serve with the sauce on the side). Cut the ribs between the bones and serve immediately.





Dry Rub for Barbecue
10 min

4 tablespoons sweet paprika
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
2 tablespoons salt
1 tablespoon dried oregano
1 tablespoon granulated sugar
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1-2 teaspoons cayenne pepper

Mix all of the ingredients together in a small bowl.
(The rub can be stored in an airtight container at room temperature for several weeks.)
Makes about 1 cup.




serv. suggestions:
mashed potatoes
corn on the cob
watermelon