3 hrs 30 mins
This is a recipe for cooking ribs on a gas grill from the book "The Best Recipe: Grilling and Barbecue" by the editors from Cooks Illustrated.
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Units: US | Metric
- 6 lbs pork spareribs (2 full slabs)
- 3/4 cup dry rub seasonings, for barbecue (see recipe Dry Rub for Barbecue)
- 2 cups wood chips
- heavy-duty aluminum foil
- brown paper bag
- 2 cups barbecue sauce (optional)
- 1Rub both sides of the ribs with dry rub and let stand at room temperature for one hour. (For stronger flavor, wrap the rubbed ribs in a double layer of plastic and refrigerate for up to one day.).
- 2Soak the wood chips for 15 minutes in a bowl of water to cover.
- 3Place wood chips in a foil tray on top of primary burner.
- 4Turn all burners to high and preheat with lid down until chips are smoking heavily, about 20 minutes.
- 5Scrape the grate clean with a wire brush.
- 6Turn the primary burner down to medium and turn off the other burners.
- 7Position the ribs over the cool part of the grill.
- 8Barbecue, turning the ribs every 30 minutes until the meat starts to pull away from the bones and has a rosy glow on the exterior, 2 to 3 hours. The temperature inside the grill should be a constant 275 degrees.
- 9Remove the ribs from grill and completely wrap each slab in foil.
- 10Put the foil wrapped slabs in a brown paper bag and crimp the top to seal tightly.
- 11Allow to rest at room temperature for one hour.
- 12Unwrap and brush with sauce, if desired.
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Nutritional Facts for Grilled Barbecued Spareribs
Serving Size: 1 (807 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1945.9
- Calories from Fat 1445
- Total Fat 160.5 g
- Saturated Fat 60.7 g
- Cholesterol 530.7 mg
- Sodium 517.1 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 116.2 g
The following items or measurements are not included:
dry rub seasonings