Barbecued Spareribs

With an easy rub of just 4 ingredients (plus salt) and your favorite readymade sauce, succulent spareribs are transformed into the hit of any summer barbecue!

RUB

1/4 cup packed light brown sugar

1 Tbs. chili powder

1 Tbs. ground cumin

1 Tbs. kosher salt

1 tsp. freshly ground pepper

RIBS

2 racks spareribs, each 2 1/2-3 1/2 lbs.

Wood chunks

2 cups storebought barbecue sauce

Rub: Prepare smoker for indirect cooking with very low heat (225°F to 250°F). Mix rub ingredients. l Ribs: Put spareribs, meaty side up, on cutting board. Follow line of fat that separates meaty ribs from much tougher tips at base of each rack and cut off tips. Turn each rack over. Cut off flap of meat attached in center of each rack. Also cut off flap of meat that hangs below shorter end of rack. Using dull dinner knife, slide tip under membrane covering back of each rack of ribs. Lift and loosen membrane until it breaks, then grab a corner of it with a paper towel and pull off. Season racks all over with rub, putting more rub on meaty side.

Fill small spray bottle with 1 cup water. Add wood chunks to charcoal. Smoke spareribs, bone side down, over indirect very low heat, with lid closed, until meat has shrunk back from bones at least 1/2", 4-5 hours. After first 2 hours, spray racks with water. Continue to spray racks every hour or whenever surface looks dry.

When meat has shrunk back from bones at least 1/2", brush racks on both sides with thin layer of sauce and wrap each rack in heavy-duty foil. Return to smoker, stacking on top cooking grate. Continue cooking, with lid closed, until meat is very tender and tears easily, 45 minutes to 1 hour more. Remove spareribs from smoker; lightly brush racks on both sides with more sauce. Cut into individual ribs. Serve with remaining sauce.

Servings: 8. Cals.: 623. Protein: 28 g. Fat: 41 g. (12 g. saturated). Chol.: 138 mg. Carbs.: 35 g. Sodium: 1,390 mg. Fiber: 1 g. Sugar: 29 g. Kitchen time: 25 minutes. Total time: 6 hours, 25 minutes + grill prep time.