Memphis-Style Barbecued Spareribs on a Charcoal Grill

Name: Memphis-Style Barbecued Spareribs on a Charcoal Grill
Cuisine: US & Canada, Southern
Ingredients: 2 tablespoons, sweet paprika; 2 tablespoons, light brown sugar; 1 tablespoon, table salt; 2 teaspoons, chili powder; 1 1/2 teaspoons, ground black pepper; 1 1/2 teaspoons, garlic powder; 1 1/2 teaspoons, onion powder; 1 1/2 teaspoons, cayenne pepper (see note); 1/2 teaspoon, dried thyme; 5 pounds, pork spareribs (2 racks, 2 1/2 to 3 pounds each (see note); 1/2 cup, apple juice; 3 tablespoons, apple cider vinegar; Large, disposable aluminum roasting pan; 1/2 cup, wood chips, soaked

Main Courses
US & Canada
Southern
Meat
Pork
Grilling & Barbecue

Appears in Cook's Illustrated July/August 2010, America's Test Kitchen TV

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.

A cookbook recipe exclusively for All-Access members from Master of the Grill

SERVES 4 to 6

TIME 4¾ hours

A cookbook recipe exclusively for All-Access members from Master of the Grill

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