All-Purpose Barbecue Ribs

  1. Put the ribs on a rimmed baking sheet and coat all over with the dry rub, patting it onto the surface until the meat has a thin, even layer of rub (you may not need all of the rub). If you have time, let the meat rest for 1 hour, or until the rub starts to turn into a pasty coating.
  2. Preheat a smoker to 225u0b0F or set up a grill for smoking. Soak wood chips, if using.
  3. Place the racks of ribs, meaty side up, in the smoker and smoke, maintaining a smoker temperature between 200u0b0F and 225u0b0F, replenishing the charcoal and wood chunks or chips as needed.
  4. After about 3 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 180u0b0F, the ribs are ready. Total cooking time should take 5-7 hours.
  5. After about 2 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 150u0b0F, the ribs are ready. Total cooking time should take 3-5 hours.
  6. After about 3 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 180u0b0F, the ribs are ready. Total cooking time should take 5-6 hours.
  7. Using tongs or a pair of heavy rubber gloves, transfer the racks to a cutting board and let rest for 10 minutes before cutting them into individual ribs and serving, with Vinegar Sauce on the side, if desired.

pork spareribs, serving

Taken from www.epicurious.com/recipes/food/views/all-purpose-barbecue-ribs-56389838 (may not work)

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