1 tablespoon smoked sweet paprika
1 tablespoon kosher salt
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon ground chipotle chiles, or chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
5 pounds spareribs, cut into 4-rib slabs
1/2 cup honey, heated until liquid
Mix paprika, salt, oregano, cumin, chiles, garlic powder and onion powder together in a small bowl. Sprinkle generously over both sides of ribs. Let stand at room temperature while preparing grill.
Prepare outdoor grill for indirect medium-hot grilling. For a gas grill, remove cooking grates. Preheat grill on High. Turn 1 burner off. Place disposable aluminum foil pan over off burner and add 2 cups water to pan. Replace grates. Adjust heat to 350°F.
For a charcoal grill, place disposable aluminum foil pan on 1 side of charcoal grate. Build fire on opposite side, and let burn until coals are coated with white ash. Spread coals in grill opposite pan and let burn for 15 to 20 minutes. Add 2 cups water to pan. Position cooking grate in grill.
Lightly oil cooking grate. Place ribs on cooking grate over foil pan. Close lid or put cover on, and cook, adding water to pan as needed, until ribs are browned, fork-tender, and meat pulls away from end of bone, about 2 hours. (For charcoal grill, add 10 briquettes to fire every 45 minutes to maintain heat.) During last 20 minutes of cooking, occasionally brush both sides of ribs with warm honey.
Let stand for 5 minutes before cutting and serving ribs. Yields 6 servings.
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