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.
- 2 slabs skinned spareribs, 3–4 lbs. each
- 1⁄2 cup <a href="https://www.saveur.com/article/Recipes/Paul-Kirks-Dry-Rub">Paul Kirk's Dry Rub</a>
- Prepare grill, using Tips, Tricks, and Techniques for Turning Out Perfect Barbecue. (Use a combination of oak, hickory, and apple for the wood chips, and use indirect heat to cook the meat.) Light coals and cover grill. Grill is ready when temperature reaches 230°–250°.
- 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.