Memphis-Style Barbecued Spareribs on a Charcoal Grill

From America's Test Kitchen Season 11: Grilled Pork Chops and Ribs

Why this recipe works:

For a faster charcoal-grilled barbecued spareribs recipe, we opted for a grill-to-oven approach. We rubbed the spareribs with a sugar and spice mixture, then used a modified two-level fire and a chimney starter to extend the life of the flame without opening the grill. Putting a pan of water… read more

For a faster charcoal-grilled barbecued spareribs recipe, we opted for a grill-to-oven approach. We rubbed the spareribs with a sugar and spice mixture, then used a modified two-level fire and a chimney starter to extend the life of the flame without opening the grill. Putting a pan of water underneath the cooking grate on the cooler side of the grill helped keep the temperature stable and our Memphis-style spareribs moister. Transferring the barbecued ribs to a wire rack set over a rimmed baking sheet in a moderate oven and cooking them until they reached 195 degrees gave us tender and thick-crusted Memphis-style barbecued spareribs.

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Serves 4 to 6

Don’t remove the membrane that runs along the bone side of the ribs; it prevents some of the fat from rendering out, leading to more tender results. Pouring lit briquettes over unlit briquettes provides the low, steady heat necessary for effective smoking. To maintain a constant temperature, manipulate the upper and lower vents of your grill and do not remove the lid any more often than necessary. For less spiciness, reduce the cayenne to 1/2 teaspoon.

Ingredients

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