Memphis-Style Barbecued Spareribs on a Gas Grill
By America's Test KitchenPublished on February 23, 2011
Time
4¾ hours
Yield
Serves 4 to 6
Ingredients
Rub
2 tablespoons sweet paprika 2 tablespoons light brown sugar 1 tablespoon table salt 2 teaspoons chili powder 1 ½ teaspoons ground black pepper 1 ½ teaspoons onion powder 1 ½ teaspoons cayenne pepper (see note)½ teaspoon dried thymeRibs
5 pounds pork spareribs (2 racks, 2 ½ to 3 pounds each) ideally St. Louis style (see note)½ cup apple juice 3 tablespoons apple cider vinegar 2 Large 9-inch aluminum pie plates ¾ cup wood chips, soakedBefore You Begin
Don’t remove the membrane that runs along the bone side of the ribs; it prevents some of the fat from rendering out, leading to more tender results. To maintain a constant temperature, manipulate the upper and lower vents of your grill and do not remove the lid any more often than necessary. For less spiciness, reduce the cayenne to 1/2 teaspoon. If using a small 2-burner gas grill, it may be necessary to cut each rack of ribs in half crosswise between the bones and use a foil shield to protect the ribs from the direct heat of the primary burner. To make a shield, place a 24-inch length of heavy-duty aluminum foil down the center of the grill. Place the halved racks over the cool side of the grill, perpendicular to the cooking grates, so that they cover about half of the foil. Lift up the foil to shield the ribs.
Instructions
- Combine rub ingredients in small bowl. Place racks on rimmed baking sheet; sprinkle rub on both sides of each rack, rubbing and pressing to adhere. Set racks aside while preparing grill. Place soaked chips in 9-inch disposable aluminum pie plate with 1/4 cup water and set on primary burner of gas grill.
- Combine apple juice and vinegar in small bowl; set aside. Place soaked chips in 9-inch disposable aluminum pie plate with ¼ cup water and set on primary burner of gas grill. Place 9-inch disposable aluminum pie plate filled with 1 inch water on other burner(s). Position cooking grates over burners. Turn all burners to high and heat grill with lid down until very hot, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). Scrape grate clean with grill brush.
- Place ribs, meat side down, on grate over water pan. Cover grill, positioning top vent over ribs to draw smoke through grill. Cook ribs 45 minutes, adjusting heat of primary burner to keep temperature inside grill around 250 to 275 degrees. Flip ribs meat side up, turn 180 degrees, and switch their positions so that rack that was nearer fire is on outside. Brush each rack with 2 tablespoons apple juice mixture; cover grill and cook another 45 minutes. About 30 minutes before removing ribs from grill, adjust oven rack to middle position and heat oven to 300 degrees.
- Transfer ribs, meat side up, to wire rack set in rimmed baking sheet. Brush top of each rib with 2 tablespoons apple juice mixture. Pour 1½ cups water into bottom of baking sheet; roast 1 hour. Brush ribs with remaining apple juice mixture and continue to roast until meat is tender but not falling off bone (internal temperature should be 195 to 200 degrees), 1 to 2 hours. Transfer ribs to cutting board, tent loosely with foil, and let rest 15 minutes. Cut ribs between bones to separate and serve.
Time
4¾ hoursYield
Serves 4 to 6Ingredients
Rub
Ribs
Test Kitchen Techniques
Ingredients
Rub
Ribs
Test Kitchen Techniques
Ingredients
Rub
Ribs
Test Kitchen Techniques
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 without opening the grill. Putting a pan of water on the cooler side of the grill helped keep the temperature stable and our Memphis-style spareribs moister. Transferring the barbecued ribs to a wire rack set over a rimmed baking sheet in a moderate oven and cooking them until they reached 195 degrees gave us tender and thick-crusted Memphis-style barbecued spareribs.
Before You Begin
Don’t remove the membrane that runs along the bone side of the ribs; it prevents some of the fat from rendering out, leading to more tender results. To maintain a constant temperature, manipulate the upper and lower vents of your grill and do not remove the lid any more often than necessary. For less spiciness, reduce the cayenne to 1/2 teaspoon. If using a small 2-burner gas grill, it may be necessary to cut each rack of ribs in half crosswise between the bones and use a foil shield to protect the ribs from the direct heat of the primary burner. To make a shield, place a 24-inch length of heavy-duty aluminum foil down the center of the grill. Place the halved racks over the cool side of the grill, perpendicular to the cooking grates, so that they cover about half of the foil. Lift up the foil to shield the ribs.
Instructions
- Combine rub ingredients in small bowl. Place racks on rimmed baking sheet; sprinkle rub on both sides of each rack, rubbing and pressing to adhere. Set racks aside while preparing grill. Place soaked chips in 9-inch disposable aluminum pie plate with 1/4 cup water and set on primary burner of gas grill.
- Combine apple juice and vinegar in small bowl; set aside. Place soaked chips in 9-inch disposable aluminum pie plate with ¼ cup water and set on primary burner of gas grill. Place 9-inch disposable aluminum pie plate filled with 1 inch water on other burner(s). Position cooking grates over burners. Turn all burners to high and heat grill with lid down until very hot, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). Scrape grate clean with grill brush.
- Place ribs, meat side down, on grate over water pan. Cover grill, positioning top vent over ribs to draw smoke through grill. Cook ribs 45 minutes, adjusting heat of primary burner to keep temperature inside grill around 250 to 275 degrees. Flip ribs meat side up, turn 180 degrees, and switch their positions so that rack that was nearer fire is on outside. Brush each rack with 2 tablespoons apple juice mixture; cover grill and cook another 45 minutes. About 30 minutes before removing ribs from grill, adjust oven rack to middle position and heat oven to 300 degrees.
- Transfer ribs, meat side up, to wire rack set in rimmed baking sheet. Brush top of each rib with 2 tablespoons apple juice mixture. Pour 1½ cups water into bottom of baking sheet; roast 1 hour. Brush ribs with remaining apple juice mixture and continue to roast until meat is tender but not falling off bone (internal temperature should be 195 to 200 degrees), 1 to 2 hours. Transfer ribs to cutting board, tent loosely with foil, and let rest 15 minutes. Cut ribs between bones to separate and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments