Slow-Cooked Barbequed Ribs


  • 2 full slabs pork spareribs, about 6 pounds
  • 3/4 cup Dry Rub
  • 2 cups hickory wood chips
  • heavy duty aluminum foil
  • 2 cups barbecue sauce


  • Rub both side of ribs with dry run and stand at room temp for 1 hour.
  • Soak the wood in cold water to cover for 1 hour and drain. Place wood chips in an aluminum foil envelop and poke with holes.
  • Light about 40 charcoal briquettes in chimney. Transfer hot coals from chimney to one side of kettle grill, piling in a mound two or three briquettes high. Keep bottom vents completely open. When coals are covered with light gray ash, lay wood chunks or packet with chips on top of charcoal.
  • Put cooking grate in place, open grill lid vents completely; and place lid on grill, turning lid so that vents are opposite wood chips to draw spoke through grill. Let grate hit for 5 minutes, clean with wire brush, and position ribbs over cool part of grill. At this point the temperature will be about 350F and will drop to 250F after 2 hours.
  • Barbeque, turning ribs every 30 minutes, until meat starts to pull away from ribs and has rosy glow on exterior, 2-3 hours. Remove ribs from grill and completely wrap each slab in foil. Put foil-wrapped slabs in brown paper bag, and crimp top of bag to seal tightly. Allow to rest at room temperature for 1 hour.
  • Unwrap ribs and brush with warmed barbeque sauce.
  • The only difference with a gas grill is to maintain the grill temperature at a constant 275F.


  • SOURCE: Adapted from Cook's Illustrated

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