Asian Spiced Ribs (Smoked On the Grill)

An Asian rib rub gives these charcoal-grill smoked ribs a sweet and spicy flavor.

📝 Ingredients

• 1/4 c brown sugar
• 2 Tbsp Chinese Five Spice
• 1 1/2 Tbsp paprika
• 2 tsp salt
• 2 tsp ground ginger
• 1 tsp red pepper flakes
• 1 tsp turmeric
• 4 1/2 lbs Pork Spare Ribs
• 6 handfuls wood chips of your choice ((We used apple wood.))

👨‍🍳 Instructions

1. 1--- Prep the Meat ---
2. 2If your spare ribs are not St. Louis Style or have not been trimmed, turn the ribs over and remove the back flap and membrane. (The flap can be grilled separately, but it will take much less time.)
3. 3Mix the rub ingredients together and pat the rub into both sides of the ribs. Let stand, covered, for 1-2 hours. (This can be done ahead of time. Let your ribs set with the rub for up to 24 hours in the refrigerator. Remove from the refrigerator 1 hour before cooking to let them come to room temperature.)
4. 4--- Soak the Chips ---
5. 5Place the wood chips in a bowl and cover with apple cider or water. Let soak for 1 hour.
6. 6--- Start Your Grill ---
7. 7A half hour before you want to start cooking, set up your grill for indirect grilling. (Use a disposable aluminum pan to keep the coals clustered to the sides of the grill, where they will not be under the meat.) Preheat the grill to low heat, 250-300F. (You should be able to hold your hand 4 inches from the cooking grate for 10 seconds.)
8. 8When you are ready to cook, arrange a handful of soaked and drained wood chips on the coals. Place your meat on the center of the hot cooking grate, over the drip pan.
9. 9Cover the grill and cook for 1 ½ - 2 hours.
10. 10--- Check and Baste ---
11. 11Every half hour, check your grill. Add 2-3 coals and a few more soaked and drained wood chips to each side. Using a clean spray bottle, spray your meat with apple cider to keep it from drying out. Check the temperature of your grill and adjust the vents to keep it at a low heat.
12. 12--- Enjoy the Goods ---
13. 13The ribs are done when the meat has shrunk back from the tips of the bone. Transfer the ribs to a large platter and let stand for a few minutes before serving.