Ingredients

• 2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed
• Vegetable oil
• 1/4 cup favorite barbecue seasoning rub
• Handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
• Sauce:
• 1 (18 ounce) bottle ketchup
• 1 cup honey
• 1 cup white vinegar
• 1/4 cup water
• 1/4 cup light molasses
• 1 tablespoon chili seasoning blend
• 2 teaspoons hickory liquid smoke
• 1 teaspoon dry mustard
• 1/2 teaspoon ground allspice

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Instructions

1. About one hour before smoking, coat both sides of ribs with a little vegetable oil and sprinkle with barbecue seasoning rub. Set aside at room temperature for 1 hour.
2. Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
3. Place the ribs, meaty side down, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
4. Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
5. Meanwhile, make the sauce. Combine all ingredients in small saucepan. Bring to a boil over medium-high heat; reduce heat and simmer 15 minutes, stirring frequently.
6. Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with Kansas City-style barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.