Ingredients:
2 racks of spare ribs (about 4-5 pounds each)
Dry rub (you can use a store-bought one or make your own with a combination of paprika, brown sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper)
Barbecue sauce (homemade or store-bought)
Aluminum foil
Cooking spray
Instructions:
Prepare the Ribs:
Start by removing the membrane from the back of the ribs. Use a knife to loosen one end of the membrane, then grip it with a paper towel and peel it off. This will make the ribs more tender and allow the flavors to penetrate better.
Apply the Dry Rub:
Rub the dry rub mixture generously all over the ribs. Make sure to coat both sides evenly. You can also wrap the ribs in plastic wrap and refrigerate them for a few hours or overnight to let the flavors marinate.
Prepare the Grill:
If you're using a grill, preheat it to around 250-275°F (120-135°C) for indirect grilling. If you're using an oven, preheat it to the same temperature.
Indirect Cooking (Grill Method):
If you're using a grill, set it up for indirect cooking. This means that you'll have a hot side and a cooler side. Place the ribs on the cooler side of the grill.
Cook Low and Slow:
Close the grill lid and cook the ribs for about 3-4 hours. You want to maintain a consistent temperature, so adjust the grill vents or oven temperature as needed. The ribs are done when the meat has pulled back from the bones and is tender but not falling apart.
Baste with Barbecue Sauce:
About 30 minutes before the ribs are done, brush them with your favorite barbecue sauce. Repeat this every 10-15 minutes to build up a flavorful glaze.
Rest and Serve:
Once the ribs are done, remove them from the grill or oven, tent them with aluminum foil, and let them rest for about 10-15 minutes. This allows the juices to redistribute.
Slice and Enjoy:
Slice the ribs between the bones, and serve them with extra barbecue sauce on the side.
