2 sides pork spareribs ( about 6 pounds)
Rub both sides with:
1/3 cup Southern Barbecue Dry Rub
Refrigerate for 1 to 2 hours, or, for a stronger flavor, wrap in plastic and refrigerate for 12 to 24 hours. Prepare a large charcoal fire. When the coals are covered with a light ash, push them to one side of the grill. Open the bottom vents of the grill completely. Wrap 2 cups hickory smoking chips in aluminum foil, poke small holes in the foil with a fork, and lay the package on the coals. Arrange the rib slabs side by side on the grill rack as far from the charcoal as possible and cover with the lid, leaving the top vent two-thirds open. Cook the ribs for 2 to 2 ½ hours, turning them every 30 minutes. If the fire threatens to die out, add a few more briquettes as far away from the ribs as possible. The ribs are done when the bones begin to pull away from the meat and feel loose when twisted. Immediately wrap the ribs in aluminum foil and let stand for 15 minutes. If you wish, swab the ribs lightly and/ or pass with:
Position a rack in the center of the oven. Preheat the oven to 350 degrees.
Barbecued Spareribs, above
Roast the ribs for 45 minutes, then turn them meat side up and roast until the ribs are nicely browned and very tender,
45 to 60 minutes more. Remove from the oven and let stand for 15 minutes. Slice between the bones and serve as above.