Direct-Heat Spare Ribs

For the ribs

1. Trim the spare ribs by removing the cartilage, breastbone, skirt meat, and any baby bones, squaring off the ends and trimming the top muscle to shape the rack evenly.

   Leave the membrane on for traditional Texas-style spare ribs.

2. Season the back of the ribs with a healthy dusting of salt, then pepper.

3. Season the front side of the ribs with salt, then pepper.

4. Light a chimney of charcoal and fire up the smoker box to 300°F (150°C).

   Then 20 min of waiting

5. Place the seasoned ribs onto the smoker grates, close the lid, and cook.

   Then 120 min of waiting

For the mop sauce

6. Flip the ribs over.

7. Mop the top of the ribs with barbecue mop sauce.

8. Close the smoker and continue cooking, flipping and mopping every 30 minutes until tender and caramelized.

   Then 90 min of waiting

9. Remove the ribs from the smoker, wrap them loosely in foil, and allow them to rest briefly.

   Then 10 min of waiting

10. Slice between the rib bones and serve immediately.