Memphis-Style Barbecued Spareribs on a Gas Grill

Name: Memphis-Style Barbecued Spareribs on a Gas 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, 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) ideally St. Louis style (see note); 1/2 cup, apple juice; 3 tablespoons, apple cider vinegar; Large, 9-inch aluminum pie plate; 3/4 cup, wood chips, soaked

7 comments

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.

SERVES4 to 6

TIME4¾ hours

has video

WHY THIS RECIPE WORKS

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...

This is a members' feature.