Grilled Barbecued Spareribs.

Ingredients:

For Dry Rub

• 1-2 tablespoon sugar
• 2 tablespoon paprika ( I like sweet paprika, you may like smoked paprika.)
• 2 teaspoon onion powder
• 2 teaspoon ground black pepper
• 1 1/2 tablespoon kosher salt (or 1 tablespoon table salt)
• 1/2 teaspoon dried thyme
• 2 teaspoon garlic powder
• 2 teaspoon cayenne pepper
• 1-2 teaspoon chili powder (depends on your heat level preference!)

For Ribs

• 1 cup hickory wood chips
• 2 racks St. Louis-style spareribs (about 2-3 pounds each)
• 3 tablespoon apple cider vinegar
• 2/3 cup apple juice

Directions:

1. Trim the fat and thin membrane off the ribs. 
2. Combine the ingredients in dry rub in a mixing bowl and sprinkle the rub on both sides of each rib. Rub and press into the ribs. Put in the refrigerator for 6-8 hours.
3. Soak the wood chips in water for 30 mins and drain.
4. Combine the vinegar and apple juice in a bowl and set aside.
5. Prepare the grill. Put the charcoal briquettes on one side and place a disposable aluminum pan with 1 inch of water on the other side of the grill. Light up the coals in chimney starter and allow them to burn until they are coated with ash. About 10-20 min. 
6. Transfer the hot coals into the grill on top of the unlit briquettes. Sprinkle the soaked wood chips over the coals (or place them in an aluminum pouch and poke holes all over.)
7. Set the cooking grate and cover the grill to heat up the grate, about 5 min. Scrape the grate clean.
8. Place the ribs, meat side down on the hot grate, on the side over the water pan. Cover the grill and open the top vent to draw smoke through the grill. Cook for 45-50 min. Adjust the vents to keep the grill at around 250-275F. Flip the ribs meat side up and turn 180F to cook evenly. Switch rib positions too. Brush each rib with 3 tablespoon of the apple juice mixture. 
9. Cover the grill and cook another 40-45 min. 
10. Preheat oven to 300F. The oven rack should be in the middle position.
11. Transfer the ribs to a wire rack on a baking sheet wth meat side up. Pour 2 cups water into bottom of the baking sheet. 
12. Brush the top of each rack (meaty side) with 3 tablespoon apple juice mixture and roast in the 300F oven for 1 hour. 
13. Brush the ribs with remaining apple juice mixture and continue to roast until it's tender (but not falling off the bone). The thicker part of the rib should register around 195-200F on a thermometer.
14. Transfer the ribs to a carving board, tent with foil to keep warm. Let it rest for 15-20 min.
15. Cut the ribs between the bones and serve.

Enjoy!