We prefer smoking pork with hickory wood chunks, but pecan and fruitwoods work well here, too. Please read about Barbecuing.
Pat dry:
If the racks still have the tough membrane that covers their concave side, you will need to peel it off. Rub both sides with:
Refrigerate for at least 1 hour or, for a stronger flavor, wrap in plastic and refrigerate overnight.
Heat a smoker or grill set up for barbecuing to 225° to 250°F (preferably with a water pan). Add to the coals:
Arrange the rib slabs side by side on the cooler side of the smoker or grill and cover so that the top vent pulls smoke across the meat. Adjust the vents to maintain the temperature (this is difficult and may take practice, or, in the worst case, a fresh load of charcoal). You may add another small chunk of hickory wood every other hour. If you do not have a water pan inside to keep the smoker or grill humid, baste the ribs every 2 hours with:
Cook until the ribs are tender. A good way to tell is to twist one of the rib bones: It should feel loose and give a little. Back ribs may be done in 3 hours; spareribs make take up to 6 hours. Place the ribs on a baking sheet or platter, cover tightly with foil and let stand for at least 15 minutes before serving. If you wish, swab the ribs lightly or serve with: