准备

准备木屑并调味肋骨

• Soak the wood chips in water for about 1 hour.

  在覆盖每个架子的骨头侧的薄而半透明的银色银色刀片下滑动一把晚餐刀的刀片（请注意，有些架子已出售，银色已经拆除了）。提起并松开膜，直到可以用纸巾抓住它。拉开并丢弃。

  In a small bowl mix the spice rub ingredients. Sprinkle the rub all over the ribs, seasoning the meaty sides a little more than the bone sides and working the rub into the meat. Stand the ribs upright in a rib rack so that the meaty sides face the same direction. Leave as much room as possible between the racks; they shouldn’t touch. Let the racks sit at room temperature for 30 to 60 minutes while you prepare the grill.

准备大火

• Open the vents on the bottom and top of the grill. Using a chimney starter or other method, light about 50 charcoal briquettes and let them burn until they are completely ashed over. Push the briquettes to one side and then spread them evenly to cover about one-third of the charcoal grate. Carefully set a large disposable drip pan on the opposite side of the charcoal grate and fill it about three-quarters full with warm water. Put the cooking grate in place, positioning a hinged section over the coals. Leave the lid off and let the briquettes burn until they are three-quarters of their original size and then close the lid. Let the fire burn down until a thermometer in the grill’s lid registers 300° to 325°F.

  排干大约一半的木屑，然后将它们撒在燃烧的煤上。（如果您的烤架没有铰链部分，请小心地将烹饪炉排从烤架上抬起，撒碎片，然后更换烹饪炉排。）

Begin cooking the ribs

• Set the rib rack on the cooking grate over the drip pan, with the bone sides of the ribs facing the coals. (The bones will protect the meat from cooking too quickly.) Let the ribs smoke for 45 minutes. Check every 10 minutes or so, and if the temperature rises above 325ºF, close the top vents halfway; otherwise, leave the vents completely open. If the temperature drops below 250ºF, add 5 to 10 unlit briquettes to the fire. After the ribs have cooked for 45 minutes, drain the remaining wood chips and gently spread them over the coals (don’t stir up any ashes). Close the lid. Let the ribs smoke 15 minutes more for baby backs, 1 hour 15 minutes more for spareribs. During this initial cooking,prepare the mop and sauce.

炸肋骨并继续烹饪

• 从烤架和肋骨架上取下肋骨，并将其放在大框架烤盘上。在这一点上，为了保持热量，在燃烧的煤的床上添加约10块煤气，并在擦肋骨的同时将盖子放下（添加的氧气将有助于点燃新的煤球）。用大约一半的拖把，轻轻刷两侧的肋骨。小心地将肋骨放回肋骨架中，再次面向相同的方向，但是这次倒置了，以便没有那么褐色的零件将使热量和烟雾更加接触。将肋骨架在滴水盘上返回烤架，再次将骨头朝向煤。关闭盖子。
• 让肋骨煮熟，直到肉从至少几个骨头的末端缩小1/4至1/2英寸，再加上2至3个小时，然后检查它们是否有浓度（见下文）。在此期间，火力应慢慢降低热量，但是如果降低到250°F以下，则加入5至10个未散热器以保持275º至300°F之间的温度。同样在这段时间里，偶尔用剩下的拖把袋肋骨（不要首先从肋骨架上取出）。您不得使用所有拖把。

Finish the ribs

• 当肋骨从几个骨头的末端缩小1/4至1/2英寸时，一次将每个肋骨架从金属架上抬起，一端用钳子将肉固定在一端。将肋骨侧向上，让它们悬挂，以使另一端的重量在弧线中弯曲架子。如果肉很容易在弧的中间分离和眼泪（请参阅照片），那架子是完全煮熟的。有些架子比其他架子更长，只要为婴儿靠背的总烹饪时间为4小时，而Spareribs则需要5个小时。
  

• 当每个肋骨都完全煮熟时，将其放在一大块重型铝箔上。用酱汁轻轻刷两侧的肋骨 - 您可能不需要全部。然后将每个架子单独包裹在箔中。让他们在室温下静置15至30分钟的婴儿背部和30至45分钟的Spareribs。拆开架子，将其切成单独的肋骨，然后加热。