- 2 slabs pork spare ribs (about 7 ½ pounds)
- 1 Cup bottled hickory and brown sugar barbecue sauce
- 1/3 Cup honey
- 2/3 Cups pork dry rub
- Apple wood chips, soaked in water
Cut the slabs perpendicular to the rib bones, reserving rib tips for another use. (This style of ribs is known as the St. Louis cut. You can also have your butcher trim them for you.)
Remove the thin membrane from back of ribs by slicing into it with a knife and then pulling it off.
Stir together the barbecue sauce and honey in a small bowl; reserve ½ cup to serve with cooked ribs. Sprinkle both sides of the ribs generously with the rub; let stand 10 minutes.
Light 1 side of charcoal grill or preheat gas grill to 250 to 300 degrees F (low); leave the other side unlit. Add the soaked wood chips to coals. Place the ribs over unlit side, and grill, covered with grill lid, 2 hours and 15 minutes.
Turn the rib slabs over; grill until tender and a meat thermometer inserted into thickest portion registers 145 degrees F, 2 hours and 15 minutes. Cook the ribs 15 more minutes, basting frequently with barbecue sauce mixture.
Remove the ribs from the grill, and let stand 10 minutes. Cut the ribs, slicing between bones. Serve the ribs with the reserved ½ cup barbecue sauce mixture.