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A rack of glistening dark mahogany bbq spareribs resting on a wooden cutting board on an outdoor patio table, deeply caramelized sticky glaze, visible smoke ring in the meat, a sharp knife mid-slic...
Sarah Mitchell

Fall-Off-the-Bone BBQ Spareribs (3-2-1 Method)

The first time I pulled a rack of these off the grill, my husband actually went quiet mid-sentence. That's the reaction you want.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Ribs
  • 2 racks pork spareribs (about 3 pounds each), membrane removed
  • 2 tablespoons yellow mustard (binder)
For the Dry Rub
  • 1/4 cup brown sugar, packed
  • 2 tablespoons paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon coarse black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground mustard
For the Wrap
  • 1/4 cup apple juice
  • 2 tablespoons brown sugar
  • 2 tablespoons butter, sliced into pats
  • 2 tablespoons honey
For Finishing
  • 1 cup BBQ sauce (your favorite, thinned with 2 tbsp apple cider vinegar)
  • Wood chunks for smoke (hickory, apple, or cherry)

Equipment

  • Charcoal or gas grill with lid
  • Wood chunks (hickory, apple, or cherry)
  • Heavy-duty aluminum foil
  • Instant-read thermometer
  • Large tongs
  • Basting brush
  • Spray bottle (optional, for spritzing)

Method
 

  1. Remove the silvery membrane from the back of each rack by sliding a butter knife under it at one end, grabbing with a paper towel, and pulling. Pat the ribs dry.
  2. Mix all the dry rub ingredients in a bowl. Coat the ribs with a thin layer of yellow mustard on both sides, then sprinkle the rub generously all over, pressing it in. Let the ribs sit at room temperature for 30 minutes while you set up the grill.
  3. Set up your grill for indirect heat at 225°F (107°C). On a charcoal grill, push coals to one side. On a gas grill, light only the outer burners. Add 2-3 wood chunks directly on the coals or in a smoker box.
  4. Place the ribs bone-side down on the cool side of the grill. Close the lid and smoke for 3 hours, adding more wood chunks once or twice to keep the smoke going. Maintain 225°F by adjusting vents.
  5. After 3 hours, pull the ribs off. Lay out two large sheets of heavy-duty foil per rack. Sprinkle 1 tablespoon brown sugar, drizzle 1 tablespoon honey, add butter pats, and pour 2 tablespoons apple juice on the foil. Place ribs meat-side down and wrap tightly.
  6. Return wrapped ribs to the grill, still at 225°F, and cook for 2 more hours. This is where they get fall-off-the-bone tender.
  7. Unwrap the ribs (carefully — hot juices), pour off most of the liquid, and return them to the grill meat-side up. Brush generously with thinned BBQ sauce. Cook uncovered for 45-60 minutes, glazing with more sauce every 15 minutes, until the sauce is sticky and set.
  8. Rest the ribs on a cutting board for 10 minutes. Slice between the bones and serve.

Notes

The single biggest mistake is skipping the membrane removal — even one minute of effort here is the difference between tender ribs and rubbery ones. Also, don't open the grill constantly. Every peek drops the temperature and adds 15 minutes to your cook. Trust the process, check only at the transitions, and let the smoke work. A spray bottle with apple juice and a little vinegar is handy for spritzing the ribs every hour if they start looking dry.