Smoky Memphis-Style Spareribs Feast

1. Prepare the Ribs

Evenly sprinkle the Spice Rub over the ribs to ensure the flavor permeates every bite. The rub should form an even coating across the surface of the meat.

2. Mix Apple Juice and Cider Vinegar

In a small bowl, combine the apple juice and cider vinegar, setting this mixture aside for later.

3. Prepare Charcoal Grill

First, open the bottom vent of the grill halfway to allow for proper airflow. Arrange 15 unlit charcoal briquettes on one side of the grill, then place a disposable aluminum roasting pan filled with 1 inch of water on the other side. Light a large chimney starter filled with 2 quarts of charcoal briquettes. When the top coals are partially covered with ash, pour them over the unlit coals. Sprinkle the soaked wood chips over the hot coals. Set the cooking grate in place, cover the grill, and open the lid vent halfway. Wait until the grill is hot and the wood chips are smoking, which should take about 5 minutes.

4. Prepare Gas Grill

Place the soaked wood chips and ¼ cup of water in one disposable aluminum pie plate, and set it on the primary burner. Place the second pie plate filled with 1 inch of water on the other burner(s). Set the cooking grate in place, turn all burners to high, and cover the grill. Wait until the grill is hot and the wood chips are smoking, which should take about 15 minutes. Adjust the burners as needed to maintain a temperature of 250-275°F.

5. Cook the Ribs

Once the grill is ready, clean and oil the cooking grate. Place the ribs meat side down on the cool side of the grill, directly over the water-filled pan, and cover. Cook the ribs for 1.5 hours, maintaining the grill temperature within the 250-275°F range. Halfway through the cooking time, brush the ribs with 2 tablespoons of the apple juice mixture, then flip and rotate them to ensure even cooking and flavor distribution. The ribs should develop a deep red, smoky color by the end of the cooking time.