Spareribs, which come from the belly of the pig, do not have as much meat as baby back ribs. They are, however, full of gristle and fat. This makes them juicier and, many people argue, gives them more pork flavor.
Spareribs do not have as much meat as baby back ribs, but are arguably juicier and have more pork flavor.
Yield: serves 4-6
2 slabs skinned spareribs, 3–4 lbs. each
1⁄2 cup <a href="http://www.saveur.com/article/Recipes/Paul-Kirks-Dry-Rub">Paul Kirk's Dry Rub</a>
Blot ribs with paper towels, then sprinkle both sides with dry rub. Arrange slabs on grill rack, over drip pan and away from coals. Cover grill and cook 6–8 hours, adding more coals and wood as needed. Midway through cooking, turn ribs. Ribs are done when you can gently pull them apart with your gloved hands. Transfer slabs to a cutting board and allow to cool slightly, then cut between individual ribs. Serve with Kansas City Barbecue Sauce, if you like.