Appears in Cook's Illustrated July/August 2010
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.
For a faster gas-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 chimney starter to extend the life of the flame with...