2 slabs St. Louis style/cut pork spareribs
6 tbsp Barbecue Rub
2 tbsp minced fresh ginger
1 cup peach preserves
2 tbsp Worcestershire sauce
2 tbsp cider vinegar
Dry applewood chunks
Season ribs with the Barbecue Rub. Refrigerate for at least 1 hour.
1 hour
Place applewood in the firebox of a 250°F smoker or in the coal area of a 250°F charcoal grill set for indirect heat.
Combine remaining ingredients and bring to a boil over high heat until reduced by ⅓. Cover tightly and set aside.
Place ribs in smoker/on top of grill grate and cook, brushing often with preserve mixture, for 5–6 hours.
5–6 hours
Brush ribs generously with preserve mixture and place on a medium high grill and cook, repeatedly brushing side facing you, until well browned. Repeat one more time.
Remove and let rest 10 minutes; slice into 1-rib portions and serve.
10 minutes