Memphis-Style Barbecued Spareribs on a Charcoal Grill

Name: Memphis-Style Barbecued Spareribs on a Charcoal Grill
Yield: Serves 4 to 6
Cuisine: US & Canada, Southern
Ingredients: 2 tablespoons, sweet paprika; 2 tablespoons, light brown sugar; 1 tablespoon, table salt; 2 teaspoons, chili powder; 1 1/2 teaspoons, ground black pepper; 1 1/2 teaspoons, garlic powder; 1 1/2 teaspoons, onion powder; 1 1/2 teaspoons, cayenne pepper (see note); 1/2 teaspoon, dried thyme; 5 pounds, pork spareribs (2 racks, 2 1/2 to 3 pounds each (see note); 1/2 cup, apple juice; 3 tablespoons, apple cider vinegar; Large, disposable aluminum roasting pan; 1/2 cup, wood chips, soaked

11 comments

Appears in Cook's Illustrated July/August 2010, America's Test Kitchen TV

Memphis pit masters pride themselves on pork ribs with dark, crusty bark and distinctive chew. We wanted the same bragging rights from our own backyard.

SERVES4 to 6

TIME4¾ hours

has video

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 fla...

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