- (3 Tbsp) Paprika
- (2 Tbsp) Light brown sugar
- (1 Tbsp) Black Pepper
- (1 Tbsp) Salt
- (1/4 tsp) Cayenne pepper
- (2 racks) Pork Spare Ribs
- (2 Cups) Wood chips
- (2 Cups) Barbecue Sauce
- Combine paprika, sugar, black pepper, salt and cayenne in small bowl.
- Remove ribs from packaging and pat dry.
- Massage spice rub into both sides of rib racks.
- Soak wood chips in bowl of water for 15 minutes. Drain chips and place in a small disposable aluminum pan.
- Place pan with wood chips directly on primary burner of gas grill. Turn all burners to high, and preheat with lid down until chips are smoking heavily, about 15 minutes.
- Turn primary burner to medium and shut off other burners. Adjust temperature of primary burner as needed to maintain average temperature of 275 degrees.
- Position ribs over cool part of grill.
- Place a sheet of aluminum foil directly on top of ribs and cover grill.
- Barbecue 3 hours, turning and rotating ribs after each hour.
- Brush ribs with your favorite barbecue sauce on both sides. Wrap ribs tightly in foil and barbecue until very tender, about 1 hour longer.
- Transfer ribs (still in foil) to cutting board and let rest 30 minutes.
- Unwrap ribs and brush with additional barbecue sauce. Slice ribs between bones and serve with remaining sauce.
Optional To Finish Ribs in Oven:
- In step 9, after two hours, wrap ribs tightly in foil and place on baking sheet.
- Bake in 250 degree oven for 1 hour.
- Remove from oven, brush both sides with barbecue sauce.
- Re-wrap with foil and bake until very tender, about 1 hour longer.
- Proceed as direct in step 11.