Barbecued Spareribs  18 votes This recipe is adapted from The Thrill of the Grill by Chris Schlesinger and John Willoughby (William Morrow and Company, 1990). Active time: 1 1/4 hr Start to finish: 4 1/2 hr
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For ribs
2 1/2 tablespoons sugar
3 tablespoons paprika
2 tablespoons ground cumin
1 1/2 tablespoons black pepper
1 tablespoon chili powder
1 tablespoon salt
2 full racks porkpork
The tried-but-true saying that everything but the pig's squeal can be used is accurate indeed. ...
(Click for more details) spareribs (each 3 lb), brisketbrisket
[BRIHS-kiht]A cut of beef taken from the breast section under the first five ribs. Brisket is usuall...
(Click for more details) flap and chine bonebone
To remove the bones from meat, fish or fowl. ...
(Click for more details) removed

For basting sauce
1 3/4 cups distilled white vinegar
2 tablespoons sugar
1 tablespoon Tabasco
1 tablespoon salt
1 1/2 teaspoons black pepper

Special equipment: 2 cups hickorywood chips; heavy-duty foil; a 22 1/2-inch kettle grillgrill
n.  1. A heavy metal grate that is set over hot coals or other heat source and used to cook foo...
(Click for more details) with cover and hinged grate; a chimney starter; a grillgrill
n.  1. A heavy metal grate that is set over hot coals or other heat source and used to cook foo...
(Click for more details) thermometer; a 5-lb bag of hardwood charcoal

Put chipschips
The British word for what Americans call "FRENCH FRIES." Their potato chips are called "crisps." ...
(Click for more details) in foil and crimpcrimp
1. To pinch or press two pastry edges together, thereby sealing the dough while forming a decorative...
(Click for more details) tightly closed to form a packet. Poke holes all over packet.

Stir together all saucesauce
v.  To cover or mix a food with a sauce. sauce n.  In the most basic terms, a sauce is a t...
(Click for more details) ingredients until sugarsugar
Once a luxury only the extremely affluent could afford, sugar was called "white gold" because it was...
(Click for more details) is dissolved.

Open vents two-thirds in lid and bottom of grill. Light half a chimney of charcoal, then put on one side of bottom rack, mounding and banking against side. Charcoal will be ready for cooking when it turns grayish white (10 to 15 minutes). Temperature should be about 350F inside covered grill. Add additional charcoal if necessary. (Temperature will gradually drop during cooking; the goal is to maintain a low, continuous heat, about 250F.) Put wood-chip packet on coals, then arrange grillgrill
n.  1. A heavy metal grate that is set over hot coals or other heat source and used to cook foo...
(Click for more details) rack so that one hinged side is over the coals.

Oil rack lightly. Arrange ribs on rack so that they do not extend over coals, then cover.

Cook ribs, covered until tender, about 4 hours. Every 20 minutes, bastebaste
To spoon or brush food as it cooks with melted butter or other fat, meat drippings or liquid such as...
(Click for more details) ribs with sauce, turn over and switch positions, and add about 8 pieces of charcoal to the mound.