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Barbecue Pork Spare Ribs

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Prep
Cook
Serves 8people
Ingredients
barbeque pork spare ribs
8
lb pork spareribs, about 3 full racks
1
cup dry rub (from recipe above)
1
cup barbecue sauce, with the remaining 3 cups set aside and served on the side (from recipe above)
aluminum foil
Directions
1.
PORK RIBS: pare the grill: Place a drip pan filled with water in the barbecue - the ribs will cook above it. If using a gas grill, place the pan to one side and only light half of the burners. If using charcoal, get the coals hot and spread them out from the middle, creating a well for the drip pan to sit in. Rub pork spareribs with dry rub mixture. Note: It is not necessary to apply the dry rub hours beforehand; applying just before cooking yields the same results.
2.
Check grill to see if it's reached the proper temperature, 200 degrees F. Place ribs on grill over drip pan, close barbecue lid and cook for about 1 1/2-2 hours at 200 degrees F. Turn ribs every 20-30 minutes, adding coals or adjusting gas to maintain a steady 200 degrees F. Some fluctuation is okay (and unavoidable if using charcoal), but the goal is to stay between 190 degrees F-220 degrees F.
3.
Begin basting ribs with sauce in the final 10 minutes of grill time (after about 1 1/2 hours). Any earlier and the sauce will simply dry out. Note: The USDA states that pork should be cooked to an internal temperature of 160 degrees F. It is difficult for the meat to retain its juices at this temperature (145 degrees F will produce deliciously moist and juicy ribs) Once the ribs are cooked, wrap them tightly in aluminum foil. Set aside for 30 minutes to allow them to steam and tenderize the meat further without overcooking. Remove and serve with remaining sauce on the side.

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