INGREDIENTS

INSTRUCTIONS

Rub the spareribs with the dry rub. Wrap each slab tightly in a double
thickness of aluminum foil. Set aside while building the fire.
Build a charcoal fire in an outdoor grill and let burn until the coals are
covered with white ash. In a gas grill, preheat on High, then adjust to
Low.
Place the foil-wrapped ribs on the grill and cover. Cook, turning
occasionally, until the ribs are tender, about 1 hour. Unwrap the ribs and
set aside.
Add more charcoal to the fire and let burn until medium-hot. You should be
able to hold your hand at grill level for about 3 seconds. Sprinkle the
drained chips over the coals. In a gas grill: keep the heat on Low. Place
the drained chips in the metal chip box. Or, wrap the chips in aluminum
foil, pierce a few holes in the foil, and place on the heat source.
Lightly oil the cooking grate. Place the ribs on the grill, brush with
sauce, and cover. Grill for 5 minutes. Turn, brush with more sauce. Cover
and continue grilling until the ribs are glazed, about 5 more minutes.
Cut between the bones into individual ribs. Serve hot, with any remaining
sauce passed on the side.
Yield: 4 to 6 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9163
Converted by MM_Buster v2.0l.

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