Smokey Memphis-Style Spareribs

1. Make the dry rub

In a bowl, combine the paprika, light brown sugar, salt, chili powder, pepper, garlic powder, onion powder, cayenne pepper, and dried thyme. Mix these ingredients thoroughly until they are well blended.

2. Apply the dry rub

Apply the dry rub evenly over both sides of the racks of spareribs. Be generous and make sure the rub covers every part of the meat.

3. Prepare the grill for indirect heat

Prepare your grill for indirect heat. If you're using a charcoal grill, empty the lit coals onto a bed of unlit coals. For a gas grill, turn on one side and leave the other side off. Aim for a grill temperature of 250-275°F.

4. Add the wood chips

Add the soaked wood chips to your grill. On a gas grill, place the chips in a smoker box. For a charcoal grill, scatter them directly on the coals.

5. Cook the ribs

Place the ribs on the grill, away from the direct heat, and cover the grill. Maintain this setup and occasionally mop the ribs with a mixture of apple juice and cider vinegar.

6. Transfer to oven

After about 1.5 hours, transfer the ribs to a preheated oven to continue cooking. Cook the ribs until they are tender, which should take a few more hours in the oven.

7. Rest and serve

Once the ribs are done, let them rest for a few minutes before cutting. Serve your Smokey Memphis-Style Spareribs with your favorite sides.