Trim any excess fat from the meat side of the ribs, leaving it on makes some bites incredibly fatty.
Score the membrane on the bottom side (some people remove it entirely, but scoring is easier and still helps the meat pull off the bone more easily).
Season generously on both sides with the Spareribs Dry Rub and let it sit while the BBQ comes up to temp.
Steps
Set up the BBQ for indirect heat, e.g. the indirect or snake method. Add wood chunks on top of the briquettes for a smoky flavour.
For indirect heat, arrange the airflow so it has to pass over the meat before exiting.
Put an aluminum basket under the ribs to catch drippings and keep the BBQ clean.
Once the BBQ holds 110°C to 125°C and has been heated ~15 minutes, add the ribs.
After 1 hour, check that the temperature is still where you want it.
From the 2-hour mark, spritz every 30 minutes to keep the meat from drying out.
After 3-4 hours, wrap the ribs tightly in aluminum foil.
After another 1.5-2 hours, check for tenderness. A thermometer probe should pierce the meat easily like butter, but it shouldn’t be so tender that the bone pulls clean off.
Glaze with your favorite BBQ sauce for the final 30-60 minutes on the BBQ.
