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Prep 30 mins
Cook 3 hrs
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.
- 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)
- Rub 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.).
- Soak the wood chips for 15 minutes in a bowl of water to cover.
- Place wood chips in a foil tray on top of primary burner.
- Turn all burners to high and preheat with lid down until chips are smoking heavily, about 20 minutes.
- Scrape the grate clean with a wire brush.
- Turn the primary burner down to medium and turn off the other burners.
- Position the ribs over the cool part of the grill.
- Barbecue, 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.
- Remove the ribs from grill and completely wrap each slab in foil.
- Put the foil wrapped slabs in a brown paper bag and crimp the top to seal tightly.
- Allow to rest at room temperature for one hour.
- Unwrap and brush with sauce, if desired.