ground anise or fennel seed
racks st louis style pork spareribs, membrane removed
handful hickory or apple wood chips for smoking, soaked and drained (optional)
hoisin barbecue sauce
130 minutes before grilling: Prepare dry rub by combining first six ingredients in a small bowl. Mix well.
2Generously coat both sides of ribs with rub. Cover and set aside at room temperature for 30 minutes.
3Heat charcoal or gas grill for indirect cooking at 275°F. Add drained wood chips.
4Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to charcoal grill every 45 minutes or so to maintain the heat.
5Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil.
6Return wrapped ribs to the grill and cook for 2 hours more over indirect heat until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
7Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with hoisin barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
8Serve ribs with remaining hoisin barbecue sauce.
1. Season your ribs at least 30 minutes before grilling to make sure all of the flavors are absorbed.
102. Trust your thermometer; cook ribs to an internal temperature of about 200°F for fall off the bone tenderness.
113. Forget forks; use tongs or a spatula to keep from releasing precious juices.
124. Slow and steady is the way to go; slow cook ribs over indirect heat and add a handful of soaked hickory, apple or cherry wood chips for extra smoky flavor.
135. Patience is a virtue; don't open the grill lid unless you are checking for doneness or turning the food.
14For more grilling recipes and tips visit Smithfield.com.