Backyard BBQ' Spareribs2 racks pork spareribs (about 3 pounds each) Cajun Rub, recipes follow3 cups wood CHIPS, soaked in water for at least 30 minutes and drained
Trim the membrane off the back of the ribs and rub ribs all over with spice blend. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling.
Prepare an outdoor grill with a medium fire for indirect grilling. Place a drip pan, half-filled with water, under the cooler side of the grill grate. Open bottom vents of the grill.
Set the ribs over the drip pan. (If you have a rib rack, use it.) Toss 1 cup of the drained wood chips onto the coals and cover the grill. Rotate the lid so that the vent holes are directly over the ribs. Add about 1 cup of hardwood charcoals to the fire about every hour during the cooking time to maintain a medium to medium-low fire (a temperature of about 250 degrees F to 275 degrees F is ideal). After 3 hours the meat should pull back from the bones and will have turned a reddish brown. Baste the ribs with some of the barbecue sauce of your choice and cook over direct heat until lightly glazed. Cut the racks into ribs and serve with extra sauce on the side.
Shopsmart: Spareribs always mean pork from the belly. A rack of 11 rib bones ideally weighs between 2 and 3 pounds. Spareribs are often sold with a meaty section of the flank attached; when trimmed, they are known as "St. Louis style."
- 1/4 cup firmly packed light brown sugar
- 2 tablespoons dried oregano
- 2 tablespoons dried parsley
- 2 tablespoons granulated garlic
- 2 tablespoons onion powder
- 2 tablespoons sweet paprika
- 1 tablespoon dried thyme
- 1 tablespoon freshly ground black pepper
- 2 teaspoons kosher salt
- 1 teaspoon celery salt
- 1 teaspoon freshly ground white pepper
- 3/4 teaspoon cayenne pepper
- 3 bay leaves, crumbled
Mix brown sugar, oregano, parsley, garlic, onion powder, paprika, thyme, black pepper, salt, celery salt, white pepper, cayenne, and bay leaves in a bowl.
- 2 tablespoons oil
- 6 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1 slightly heaping tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon crushed red pepper flakes
- 2 cups ketchup
- 2 cups water
- 1/2 cup cider vinegar
- 1/4 cup dark molasses
- 1/4 cup firmly packed dark brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon freshly ground black pepper
Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, black pepper. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes.