Let's get grilling

1 About one hour before cooking, coat both sides of ribs with a little vegetable oil and sprinkle with your favorite BBQ seasoning blend. Set aside at room temperature for 1 hour, but no more than 2 hours.
2 Heat grill for indirect cooking at 230°F to 250°F. using Kingsford Charcoal. Add drained wood chips, if using. Place the ribs, meaty side down, over a drip pan and cook for 2 hours.
3 Add about 12 Kingsford® coals to a charcoal grill every 45 minutes or so to maintain the heat. Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1½ to 3 hours more over indirect heat, until internal temperature reaches 145°F.
4 Add more coals as needed to maintain temperature for a charcoal grill.
5 Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with BBQ sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
Cooking for 2 people

Ingredients


  • Smithfield® St. Louis Style Pork Spareribs (membrane removed if desired)
    2 racks
  • vegetable oil
  • BBQ seasoning blend
    ¼ cup
  • hickory or applewood chips for smoking, soaked in water and drained (optional)
    1 handful
  • KC Masterpiece® Original Barbecue Sauce

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