Makes 6 servings

Marinating overnight and slow-cooking over low heat are methods that give these pork ribs the edge.

How to Make It

Step 1

Rinse and pat ribs dry. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling. (This will make ribs more tender and allow meat to absorb smoke and rub.)

Step 2

Sprinkle meat generously with Barbecue Rub. Massage rub into meat. Wrap tightly with plastic wrap, and chill 8 hours.

Step 3

Prepare a hot fire by piling charcoal on 1 side of grill, leaving other side empty. (For gas grills, light only 1 side.) Place cooking grate on grill. Arrange ribs over unlit side.

Step 4

Grill 2 hours, covered with grill lid, adding 5 to 7 charcoal pieces every 45 minutes to 1 hour, and keeping temperature between 225º and 250º. Add a handful of hickory chips to the charcoal every 20 to 30 minutes. Spritz ribs with apple juice from a squeeze-trigger sprayer each time you add wood chips

Step 5

Reposition rib slabs occasionally, placing the one closest to the heat source in the back and adding hickory chips and coals as needed to maintain the low temperature. Grill 2 more hours. Remove ribs from grill, and place on heavy-duty aluminum foil. Spritz ribs generously with apple juice; tightly seal. Place foil-wrapped ribs back on the grill; cook 2 more hours.

Step 6

Remove ribs from foil, place flat on grill, and baste generously with Vinegar Sauce. Grill 20 more minutes. Remove from grill, and let stand 10 minutes. Cut ribs into 3-rib sections, slicing between bones.

Southern Living

Ratings & Reviews

pamcorder1958's Review

August 16, 2011
These sound delicious, but I don't have a grill. Is there any way they can be cooked in the oven? If so, how high and how long?

ksheeley's Review

July 04, 2010
Yes, this is a labor of love that you will have to be able to tend to all day, but it is not labor intensive. If you're home anyway, check on them every 30-45 minutes, and you're golden. Spraying them with apple juice just kind of caramelizes them, and they are so tender and good. It's worth all the time without a doubt.

BradEbs's Review

June 18, 2009