This is what most of us think of when we think "barbecued ribs," and a beautiful thing it is, too.
1 slab pork spare ribs, about 7 pounds (3 kilograms)
1/2 cup (60 grams) Classic Barbecue Rub (recipe follows), divided
1/2 cup (120 milliliters) oil
1/2 cup (120 milliliters) water
1 cup (240 grams) Kansas City Barbecue Sauce (recipe follows)
1 slab pork spare ribs, about 7 pounds (3 kilograms)
1/2 cup (60 grams) Classic Barbecue Rub (recipe follows), divided
1/2 cup (120 milliliters) oil
1/2 cup (120 milliliters) water
1 cup (240 grams) Kansas City Barbecue Sauce (recipe follows)
Preparation
First, fire up that grill! Set it up for indirect smoking, as described in the “Read First” link.
Sprinkle your ribs heavily on either side with the Classic Barbecue Rub. Then, when your grill is hot and your charcoal, if any, is well covered with ash, throw your ribs on the grill on the side away from the fire.
Smoke 'em for a good 6 hours at 225°F (110°C), again following the instructions in The “Read First” link
Okay, your ribs are in the hot smoke. Put the oil and water in a small pan or bowl, and stir in 2 tablespoons of the Classic Barbecue Rub.
After your ribs have smoked for about 30-45 minutes, use this simple mop to baste them every time you add fresh chips or chunks to the fire.
Turn the ribs over every 60-90 minutes.
Come the last 20 minutes of your cooking time, baste your ribs well with the Kansas City Barbecue Sauce and put them directly over the fire for 10 minutes per side, to crisp them a little.
Serve with cold light beer, slaw, extra sauce, and a big roll of paper towels!
Feel free to use this same basic method with any rub and any sauce!
About 8-9 servings
Assuming 8, each will have 10 grams of carbohydrate with 2 grams of fiber, for a usable carb count of 8 grams; 49 grams of protein.
