Categories: grill

Ingredients

• 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

Directions

1. Trim off the membrane sheath from the back of each rack. Run a small sharp knife between the membrane and each rib, and snip off the membrane as much as possible.

2. Soak wood chips for 15 minutes in a bowl of water to cover. Place the wood chips in a foil tray. Place the foil tray with the soaked wood chips on top of the primary burner.

3. Turn all burners to high and preheat with the lid down until the chips are smoking heavily, about 20 minutes. Scrape the grate clean with a wire brush.

4. Turn the primary burner down to medium and turn off the other burner(s).

5. Position the ribs over the cool part of the grill and close the lid. Barbecue, turning the ribs every 30 minutes, until the meat easily pulls away from the bones, about 4 hours.

6. Fill one of the Weber aluminum grease drip pans w/ water or apple juice and set it on the grates.

7. (The temperature inside the grill should be a constant 275 degrees; adjust the lit burner as necessary.) Cut the ribs as directed and serve.

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