Ingredients
- pork spareribs, St. Louis style/cut2 slab
- barbecue rub6 tbsp
- kansas city barbecue sauce1 cup
- apple wood chunks
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Season ribs with the barbecue rub. Refrigerate for at least 1 hour.
Place chunks into the firebox of a 250°F smoker or the coal area of a 250°F charcoal grill set for indirect heat.
Place ribs into food box or on top of the grate of the charcoal grill, cover, and cook, basting often with sauce, for 5–6 hours.
Brush sauce generously on top and bottom of ribs then place on a medium high grill, continually brushing with sauce until well browned, then flip and repeat 1 more time.
Place remaining sauce into a squirt bottle. Meanwhile, remove ribs and let rest for 10 minutes.
Serve with sauce in a squirt bottle.
Broad classification · inferred Americas — Country unknown; only a broad area is inferred from ingredients/technique（evidence：pork spareribs, St. Louis style/cut、barbecue rub、kansas city barbecue sauce、apple wood chunks）
