Ingredients

• 2 racks pork spareribs (about 3 pounds each)
• 2 cups Cola Barbecue Sauce, recipe follows
• 1/2 cup Memphis Shake, recipe follows
• 4 cloves garlic, peeled
• Kosher salt and freshly ground black pepper
• 3 cups cola
• 11/2 cups ketchup
• 1/4 cup cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 slightly heaping tablespoon chili powder
• 12 teaspoon hot sauce, plus additional for seasoning
• 1/4 teaspoon ground allspice
• 11/2 tablespoons freshly squeezed lime juice
• 1/4 cup sweet paprika
• 3 tablespoons firmly packed brown sugar
• 2 tablespoons dried oregano
• 2 tablespoons granulated garlic
• 1 tablespoon ancho chile powder
• Kosher salt
• 1 teaspoon celery salt

Instructions

1. Special equipment: 3 cups wood chips, soaked in water for at least 30 minutes and drained
2. Rub ribs all over with Memphis Shake. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling.
3. Soak 3 cups hardwood chips in water for 30 minutes or up to one day. Build a charcoal fire on an outdoor grill to medium heat. Place a pan, half-filled with water, under cooler side grill grate. Open bottom vents grill.
4. Place ribs over drip pan. Drain wood chips and place half directly over hot coals. Rotate lid so vent holes are directly over ribs. Add about 1 cup hardwood charcoals to fire about every hour during cooking time to maintain a medium to medium-low fire (a temperature about 250 degrees F to 275 degrees F is ideal). Cook until meat is reddish brown and pulls back from bones, about 3 hours. Baste ribs with barbecue sauce and cook over direct heat until lightly glazed. Cut racks into ribs and serve with extra sauce on side.
5. Rub ribs all over with Memphis Shake. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling.
6. Soak 3 cups hardwood chips in water for 30 minutes or up to one day. Build a charcoal fire on an outdoor grill to medium heat. Place a pan, half-filled with water, under cooler side grill grate. Open bottom vents grill.
7. Place ribs over drip pan. Drain wood chips and place half directly over hot coals. Rotate lid so vent holes are directly over ribs. Add about 1 cup hardwood charcoals to fire about every hour during cooking time to maintain a medium to medium-low fire (a temperature about 250 degrees F to 275 degrees F is ideal). Cook until meat is reddish brown and pulls back from bones, about 3 hours. Baste ribs with barbecue sauce and cook over direct heat until lightly glazed. Cut racks into ribs and serve with extra sauce on side
8. Whisk paprika, brown sugar, oregano, garlic, ancho powder, 2 teaspoons salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months.