Smoked Spareribs With Backwoods BBQ Sauce
- 2 racks pork spareribs
- 1 recipe All-Purpose Pork Rub
- Backwoods BBQ Sauce:
- 12 ounce chili sauce
- 1 can cola
- 1/4 cup Worcestershire sauce
- 1/4 cup steak sauce
- 1/4 tsp Liquid Smoke
- All-Purpose Pork Rub:
- 2 packs Italian salad dressing mix
- 1/4 cup paprika
- 1/4 cup chili powder
- 2 tbsp brown sugar packed
- 2 tbsp salt-free lemon pepper
Spareribs and Sauce
- Soak 2 cups hickory wood chips in water for at least 1 hour. Remove thin membrane from the backs of ribs. Pat All-Purpose Pork Rub onto all sides of ribs, using all of the rub. Set aside.
- Set up grill for indirect cooking over medium heat (no heat source under ribs). Drain wood chips. Add some of the soaked wood chips to the smoke box if using gas grill or place chips on hot coals if using charcoal.
- Place ribs in rib rack on hot grill over drip pan (or place ribs, bone sides down, directly on hot grill over drip pan). Cover, grill and cook 2-1/2 to 3 hours or until ribs are tender. If using charcoal, add 10 briquettes and a handful of soaked wood chips to coals every hour. For gas grill, add some wood chips to the smoke box every hour.
- For Backwoods BBQ Sauce, in a medium saucepan, combine chili sauce, cola, Worcestershire sauce, steak sauce and Liquid Smoke. Cook over medium heat for 15 minutes. Remove from heat; set aside.
- About 20 minutes before ribs are done, remove ribs from rib rack and place, meat sides down, on grill. Generously brush with Backwoods BBQ Sauce; stack ribs over drip pan. Cover and cook for 10 minutes. Turn ribs; brush with additional sauce and restack. Cook 10 minutes more or until tender. Transfer cooked ribs to platter and cut into portion sizes. Serve hot with remaining sauce.
- In a small bowl, combine salad dressing mix, paprika, chili powder, brown sugar and lemon pepper.
- Transfer to an airtight container.
- Store at room temperature for up to 3 months.