Ingredients

3 TB paprika
2 TB light brown sugar
1 TB ground black pepper
1 TB table salt
1⁄4 teaspoon cayenne pepper
2 full racks pork spareribs, preferably St. Louis cut, trimmed of any large pieces of excess fat, membrane removed, and patted dry
2 cups wood chips
2 cups Kansas City BBQ Sauce

Directions

- Combine paprika, sugar, pepper, salt, and cayenne in small bowl. Massage spice rub into both sides of rib racks.

- Open bottom grill vents completely. Light large chimney starter filled 2/3 with charcoal briquettes. Arrange 13 by 9-inch disposable aluminum pan on one side of grill and pour hot coals into pile on opposite side. Sprinkle 1 cup wood chips over coals, set grill rack in place, and position ribs over pan.

- Place sheet of aluminum foil directly on top of ribs and cover grill, positioning lid vents (three-quarters open) directly over ribs. Barbecue, turning and rotating ribs after 1 hour, until coals are almost spent, about 2 hours.

- Turn and rotate ribs and barbecue, covered, for 1 hour. Brush ribs liberally on both sides with sauce, wrap tightly with foil, and barbecue until very tender, about 1 hour longer.