Fred’s Best BBQ RibsFeatured by Brander Vineyard in the Gold Wine Club.
5 lbs. pork spareribs, cut into slabs
1/3 cup Lone Star Dry Rub (recipe follows)
1 ½ cups mesquite or hickory wood chips, soaked in water for 30 min. and drained
2 cups classic BBQ sauce
Lone Star Dry Rub:
2 Tbs. chili powder
1 Tbs. garlic salt
1 Tbs. sweet Hungarian paprika
1 Tbs. freshly ground black pepper
1 tsp. cayenne pepper
Mix all the Lone Star Dry Rub ingredients together in a bowl or a jar. 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 min. Cut between the bones into individual ribs. Serve hot, with any remaining sauce passed on the side.