Memphis BBQ Spareribs for a Charcoal Grill
By America's Test KitchenPublished on October 24, 2012
Yield
Serves 4 to 6
Ingredients
Spice Rub
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 pepperCider Mop
3 cups apple cider 1 cup cider vinegar 2 cups wood chips, hickory or mesquite2 racks pork spareribs full racks, preferably St. Louis cut, trimmed of any large pieces of excess fat, membrane removed (see photo), and patted dry2 teaspoons Tabasco sauceBefore You Begin
These ribs are moderately spicy--adjust the cayenne and Tabasco as you wish. To reheat leftovers, place the ribs in an ovenproof dish, add a few tablespoons of water, cover with foil, and place in a 250-degree oven for 20 to 30 minutes.
Instructions
- For the spice rub and mop: Mix spice rub ingredients together in small bowl. Stir cider and vinegar together in small saucepan.
- One hour before cooking ribs: Place wood chips in bowl with enough water to cover. Reserve 2 tablespoons plus 1 teaspoon spice rub. With fingers, work remaining rub into both sides of rib racks. Let ribs stand at room temperature until ready to cook.
- Thirty minutes before cooking ribs: Light about 45 charcoal briquettes. When coals are covered with thin layer of gray ash, stack them 2 to 3 briquettes high on one side of grill. Set cooking grate in place, open top and bottom vents halfway, cover grill, and let heat for 5 minutes. Drain wood chips.
- Position ribs on side of grill without coals. Drop 1/4 cup wood chips through grate onto coals. Cover grill, positioning lid so that vents are opposite coals to draw smoke through grill. Meanwhile, bring mop to simmer; cover and keep warm.
- Barbecue ribs until meat starts to pull away from bones and has rosy glow on exterior, 3 to 4 hours. You will need to flip ribs and baste them with mop, as well as replenish charcoal and wood chips, according to schedule in “Tickle Your Ribs,” (see below). At all other times, keep grill covered.
- Before removing ribs from grill, sprinkle each rack with 1 tablespoon reserved spice rub. One at a time, place each rack of ribs on grate directly over mound of coals, cooking about 30 seconds on each side, then transfer to cutting board. Tent ribs with foil and let rest for 20 to 30 minutes.
- While ribs rest, add remaining 1 teaspoon spice rub to remaining mop and simmer, uncovered, until liquid has reduced to about 2 cups, 10 to 15 minutes. Add Tabasco and more salt and pepper to taste, if desired. Slice ribs between bones and serve with sauce on side.
Yield
Serves 4 to 6Ingredients
Spice Rub
Cider Mop
Test Kitchen Techniques
Ingredients
Spice Rub
Cider Mop
Test Kitchen Techniques
Ingredients
Spice Rub
Cider Mop
Test Kitchen Techniques
Why This Recipe Works
Every Southern city seems to put its own spin on ribs. In Memphis, cooks season the ribs with a spicy dry rub both before grilling and just before the ribs come off the grill. For an easy-to-accomplish BBQ recipe that captured the flavor and spirit of Memphis, spareribs worked fine, but St. Louis spareribs were an even better bet because they had much of the excess fat and cartilage already trimmed. Using more sugar than salt balanced the spiciness of the rub. Light brown sugar lent an earthiness to the rub that emphasized the pork flavor. Rubbing the ribs at least one hour before grilling gave the spices a chance to penetrate the meat. Soaking the wood chips for at least one hour in water assured that they smoked—rather than burned—when added to the coals. Finally, we simmered the remaining “mop"—the liquid used to baste the ribs as they cook—to concentrate it, then used it tableside as a sauce—it had too much flavor to let it go to waste.
Before You Begin
These ribs are moderately spicy--adjust the cayenne and Tabasco as you wish. To reheat leftovers, place the ribs in an ovenproof dish, add a few tablespoons of water, cover with foil, and place in a 250-degree oven for 20 to 30 minutes.
Instructions
- For the spice rub and mop: Mix spice rub ingredients together in small bowl. Stir cider and vinegar together in small saucepan.
- One hour before cooking ribs: Place wood chips in bowl with enough water to cover. Reserve 2 tablespoons plus 1 teaspoon spice rub. With fingers, work remaining rub into both sides of rib racks. Let ribs stand at room temperature until ready to cook.
- Thirty minutes before cooking ribs: Light about 45 charcoal briquettes. When coals are covered with thin layer of gray ash, stack them 2 to 3 briquettes high on one side of grill. Set cooking grate in place, open top and bottom vents halfway, cover grill, and let heat for 5 minutes. Drain wood chips.
- Position ribs on side of grill without coals. Drop 1/4 cup wood chips through grate onto coals. Cover grill, positioning lid so that vents are opposite coals to draw smoke through grill. Meanwhile, bring mop to simmer; cover and keep warm.
- Barbecue ribs until meat starts to pull away from bones and has rosy glow on exterior, 3 to 4 hours. You will need to flip ribs and baste them with mop, as well as replenish charcoal and wood chips, according to schedule in “Tickle Your Ribs,” (see below). At all other times, keep grill covered.
- Before removing ribs from grill, sprinkle each rack with 1 tablespoon reserved spice rub. One at a time, place each rack of ribs on grate directly over mound of coals, cooking about 30 seconds on each side, then transfer to cutting board. Tent ribs with foil and let rest for 20 to 30 minutes.
- While ribs rest, add remaining 1 teaspoon spice rub to remaining mop and simmer, uncovered, until liquid has reduced to about 2 cups, 10 to 15 minutes. Add Tabasco and more salt and pepper to taste, if desired. Slice ribs between bones and serve with sauce on side.
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