The night before grilling (or at least several hours before), rub the Rib
Rub into the spareribs, covering both sides. You may or may not need to use
all of the rub.
About 3 hours before serving, build a charcoal fire, using about 2 quarts
of good quality hardwood charcoal. When coals are covered with gray ash, but
are still burning fiercely, spread them out and push them against two sides
of the grill. You want to cook over indirect heat, not directly over the coals.
Place marinated ribs, bone side down, on the cooking rack and position the
rack over the coals so that the ribs are in the middle of the grill, not directly
over the coals. Cover the grill, adjust the top vents to open and walk away
for 30 minutes.
After a half hour, lift the cover and take a peek. The ribs should browning
nicely, and your neighbors should start wandering over to see what you are doing.
Flip the ribs over to cook meat side down, replace the cover and wait another
After an hour, the ribs should be dark brown, crispy and pulling away from
the bone. At this point, pull them off the grill, cut between the bones and
enjoy with warm Zinfandel Barbeque sauce.
Yield: 4 servings
The ribs can also be chilled quickly, then reheated on the grill to serve at
a later time