Sticky Ribs on a Charcoal Grill

Name: Sticky Ribs on a Charcoal Grill
Yield: Serves 4 to 6
Ingredients: 3 tablespoons, paprika; 2 tablespoons, light brown sugar; 1 tablespoon, ground black pepper; 1 tablespoon, table salt; 1/4 teaspoon, cayenne pepper; 2 full racks, pork spareribs, preferably St. Louis cut, trimmed of any large pieces of excess fat, membrane removed, and patted dry (see photo 1); 2 cups, wood chips; 2 cups, barbecue sauce

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Appears in Cook's Country June/July 2006, America's Test Kitchen TV

Main Courses

Pork

Grilling & Barbecue

We came up with a faster method for sticky ribs—one that produces fall-off-the-bone, tender, smoky meat.

SERVES4 to 6

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WHY THIS RECIPE WORKS

Sticky pork ribs are aptly named: Slathered in a sauce so thick, sweet, and sticky, you need a case of wet naps to get your hands clean after eating them. But these slow-smoked ribs can take all day to prepare. We knew we could come up with...

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