Backyard BBQ'd Spareribs

  • Total: 6 hr 20 min
  • Prep: 20 min
  • Inactive: 3 hr
  • Cook: 3 hr
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Ingredients

2 racks pork spareribs (about 3 pounds each)

2 cups Cola Barbecue Sauce, recipe follows

1/2 cup Memphis Shake, recipe follows

Cola Barbecue Sauce:

4 cloves garlic, peeled

Kosher salt and freshly ground black pepper

3 cups cola

11/2 cups ketchup

1/4 cup cider vinegar

2 tablespoons Worcestershire sauce

1 slightly heaping tablespoon chili powder

12 teaspoon hot sauce, plus additional for seasoning

1/4 teaspoon ground allspice

11/2 tablespoons freshly squeezed lime juice

Memphis Shake:

1/4 cup sweet paprika

3 tablespoons firmly packed brown sugar

2 tablespoons dried oregano

2 tablespoons granulated garlic

1 tablespoon ancho chile powder

Kosher salt

1 teaspoon celery salt

Directions

Special equipment:
3 cups wood chips, soaked in water for at least 30 minutes and drained
  1. 1. Rub ribs all over with Memphis Shake. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling.
  2. 2. Soak 3 cups hardwood chips in water for 30 minutes or up to one day. Build a charcoal fire on an outdoor grill to medium heat. Place a pan, half-filled with water, under cooler side grill grate. Open bottom vents grill. 
  3. 3. Place ribs over drip pan. Drain wood chips and place half directly over hot coals. Rotate lid so vent holes are directly over ribs. Add about 1 cup hardwood charcoals to fire about every hour during cooking time to maintain a medium to medium-low fire (a temperature about 250 degrees F to 275 degrees F is ideal). Cook until meat is reddish brown and pulls back from bones, about 3 hours. Baste ribs with barbecue sauce and cook over direct heat until lightly glazed. Cut racks into ribs and serve with extra sauce on side.

Cola Barbecue Sauce:

  1. 1. Rub ribs all over with Memphis Shake. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling.
  2. 2. Soak 3 cups hardwood chips in water for 30 minutes or up to one day. Build a charcoal fire on an outdoor grill to medium heat. Place a pan, half-filled with water, under cooler side grill grate. Open bottom vents grill. 
  3. 3. Place ribs over drip pan. Drain wood chips and place half directly over hot coals. Rotate lid so vent holes are directly over ribs. Add about 1 cup hardwood charcoals to fire about every hour during cooking time to maintain a medium to medium-low fire (a temperature about 250 degrees F to 275 degrees F is ideal). Cook until meat is reddish brown and pulls back from bones, about 3 hours. Baste ribs with barbecue sauce and cook over direct heat until lightly glazed. Cut racks into ribs and serve with extra sauce on side

Memphis Shake:

  1. Whisk paprika, brown sugar, oregano, garlic, ancho powder, 2 teaspoons salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months.

Cook’s Note

If you like your ribs dry, skip the sauce or simply serve it on the side. For this recipe, we prefer Mexican oregano. It's stronger than Italian oregano, so it can hold its own with the other assertive flavors in this sauce.

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