The best part of these ribs is the vinegar dipping sauce from Al Roker.
4-4 1/2 lbs spare ribs, trimmed
1/4 cup BBQ Rub, recipe follows
3 cups wood chips (I used apple), soaked
Vinegar Sauce, recipe follows
Sprinkle the ribs all over with rub, rubbing it in with your fingers.
Cover and refrigerate for about 1-2 days. Remove the ribs from the refrigerator and let sit at room temperature for 30 minutes before grilling.
Preheat a gas grill for both indirect grilling over low heat and direct high heat.
Grill the ribs on direct heat for a few minutes to sear; turn and repeat searing.
Carefully remove ribs and wrap in foil. Add about 1 cup vinegar sauce to the packet.
Grill over low heat about 2 hours, or til tender.
Remove the ribs from the grill and brush with vinegar sauce. Serve with any remaining vinegar sauce for dipping.
1/4 cup paprika
2 T black pepper
1 T brown sugar
2 t salt
2 t each: garlic and onion powders
1 1/2 t chili powder
1 t adobo (I used my homemade)
Combine all ingredients. Cover tightly and set aside til ready to use.
2 cups cider vinegar
1/4 cup ketchup
2 T packed brown sugar
1 T salt
1 T hot sauce
2 t black pepper
1 t chili powder
In a medium bowl, stir together all of the ingredients. Set aside til ready to use.
I served the ribs with vinegar sauce and homemade mac and cheese.