Memphis-Style Barbecued Spareribs on a Gas Grill
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Appears in Cook's Illustrated July/August 2010
Memphis pit masters pride themselves on pork ribs with dark, crusty bark and distinctive chew. We wanted the same bragging rights from our own backyard.
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WHY THIS RECIPE WORKS
For a faster gas-grilled barbecued spareribs recipe, we opted for a grill-to-oven approach. We rubbed the spareribs with a sugar and spice mixture, then used a modified two-level fire and chimney starter to extend the life of the flame with...