|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Lean pork spareribs||6 Pound, left uncut in whole slabs|
Combine soy, pepper, honey, and sherry.
Pour over ribs and allow to stand for 30 minutes to 1 hour, turning frequently.
Lift ribs from marinade and drain briefly.
Allow them to dry in the air for at least 1 hour surface should have a dry feeling.
Bank about 20 low-glowing coals on each side of fire grill and place a metal drip pan in center.
Scatter hickory chips (presoak chips in water for 30 minutes) over coals, if desired.
Place grill 4 to 6 inches above drip pan; grease grill lightly.
Place ribs on grill directly over drip pan.
Cover barbecue and adjust dampers according to manufacturer's directions.
Cook, turning occasionally and basting during last 1/2 hour with reserved marinade, for about 1 1/2 hours or until meat near bone is no longer pink when slashed.
Add 5 or 6 briquets to each side of fire every 1/2 hour to maintain a constant temperature