Memphis BBQ Spareribs for a Charcoal Grill

Name: Memphis BBQ Spareribs for a Charcoal Grill
Yield: Serves 4 to 6
Cuisine: US & Canada, American, Southern
Ingredients: 4 tablespoons, paprika; 3 tablespoons, light brown sugar; 2 tablespoons, chili powder; 2 tablespoons, ground black pepper; 1 tablespoon, table salt; 2 teaspoons, garlic powder; 2 teaspoons, onion powder; 1 teaspoon, cayenne pepper; 3 cups, apple cider; 1 cup, cider vinegar; 2 cups, wood chips, hickory or mesquite; 2 racks, pork spareribs full racks, preferably St. Louis cut, trimmed of any large pieces of excess fat, membrane removed (see photo), and patted dry; 2 teaspoons, Tabasco sauce

Main Courses
US & Canada
American
Southern
Meat
Pork
Grilling & Barbecue

Appears in Cook's Country June/July 2005

In Memphis, traditional barbecue sauce has no place. We wanted a recipe that gave us flavorful ribs with a crispy, crusty exterior, or "bark."

SERVES 4 to 6

Memphis BBQ Spareribs for a Charcoal Grill

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