- (3 Tbsp) Paprika
- (2 Tbsp) Brown Sugar - packed
- (1 Tbsp) Salt
- (1 Tbsp) Black Pepper
- (1/4 tsp) Cayenne Pepper
- (2 Racks) Pork Spare Ribs
- (2 Cups - soaked in water and drained) Wood Chips
- (3 Cups) Barbecue Sauce
The longer you leave the ribs with the spice rub on the better the flavor. We recommend up to 48 hours.
- Combine the paprika, sugar, salt, black pepper and cayenne pepper in a small bowl.
- Remove thawed ribs from packaging and pat dry with paper towels.
- Rub ribs with spice mixture.
- Wrap meat tightly in plastic wrap and refrigerate for 1 to 48 hours.
- Soak wood chips in water for about 30 minutes. Drain.
- Place wood chips on a large piece of aluminum foil. Fold foil to make a packet. Crimp edges tightly. Cut vent holes in top of packet.
- Open bottom vent on charcoal grill halfway. Light chimney starter three-quarters full with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour into steeply banked pile against one side of grill. Place wood chip packet over coals. Set cooking grate in place, cover and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
- Clean and oil cooking grate. Unwrap ribs and place, meat side down, on cool part of grill (ribs may overlap slightly.) Place a sheet of aluminum foil on top of ribs.
- Cover, positioning lid vent over meat, and cook until ribs are deep red and smokey, about 2 hours, flipping and rotating racks halfway through grilling.
- During last 20 minutes of grilling, adjust oven rack to middle position and heat oven to 250 degrees.
- Remove ribs from grill, brush with 1 cup barbecue sauce and wrap tightly with foil.
- Place foil wrapped ribs on rimmed baking sheet and bake until tender and a fork inserted into meat meets no resistance, 1 1/2 to 2 1/2 hours.
- Rest ribs, still wrapped, for 30 minutes.
- Unwrap and brush with 1 cup barbecue sauce.
- Slice meat between bones and serve with remaining barbecue sauce.