2		full slabs pork spareribs (about 6 pounds total)
3/4 cup		dry rub for barbecue
2		3-inch-wood chunks or 2 cups woods chips
		heavy-duty aluminum foil
		brown paper grocery bag (recycled of course)
2 cups		barbecue sauce (optional)
2		full slabs pork spareribs (about 6 pounds total)
3/4 cup		dry rub for barbecue
2		3-inch-wood chunks or 2 cups woods chips
		heavy-duty aluminum foil
		brown paper grocery bag (recycled of course)
2 cups		barbecue sauce (optional)

Methods/steps

1	Using a dry rub, rub both sides of ribs and let stand at room temperature for one hour.
2	If using wood chunks, soak them in water for one hour then drain.
3	Pile about forty charcoal briquettes in one side of grill. Keep bottom vents completely open. When coals are covered in a light gray ash, lay wood chunks (or packet of chips) on top of charcoal. Putting the cooking grate in place, and cover. Make sure to open the grill lid vents completely. Turn the lid so that the vents are opposite the wood, drawing smoke through grill. Allow the grate heat for five minutes, clean with wire brush, and place ribs over the cooler part of grill.
4	Barbecue, turning ribs every thirty minutes, until meat starts to pull away from ribs, 2 to 3 hours. Remove ribs from grill and completely wrap each slab in foil, then place in the recycled brown paper bag and seal tightly. Allow to rest at room temperature for one hour.
5	Unwrap ribs and brush with BBQ sauce if desired.

Cooking Tips

Want a stronger flavor? Wrap in a double layer of plastic film and refrigerate up to a day.

Reviews

Created by All Foods Natural

Another way to enjoy healthy salmon, and so easy to prepare. Cook the parcels either in the oven or the grill.

The New All Foods Natural