• Take spare ribs out of packaging and pat dry. Trim to your preference, all I did was removed the chine bone and large pockets of fat.

  You could opt to trim to a St. Louis cut or leave whole.

Brining the Ribs

• In a tall, non-reactive container add water and salt. Whisk to ensure the salt is completely dissolved.
  16 cups Water, 3/4 cup Diamond Crystal Kosher Salt
• Add trimmed ribs to the water - ensuring they're completely covered, if not add a little more water.
• Put into your refrigerator and allow to brine overnight.

Make the Glaze Ahead of Time

• In a pot over medium-low heat combine sugar, water, and fruit preserves or jam (I used apricot).
  1/2 cup Water, 1/2 cup White Sugar, 3 tbsp Apricot Jam
• Do not bring this mixture to a boil - just ensure the sugar is well combined and dissolved.
• If you're using a Jam or preserves, run the simple syrup through a strainer to remove pulp.
• Store in your refrigerator to use later.

The Next Day Get Your Grill Setup for Direct Heat BBQ (300-325F)

• I used my Weber Kettle with an elevated cooking grate.
• Take ribs out of the brine and rinse in the sink. Pat dry with a paper towel and then season both sides with Pepper and garlic.
  1 tbsp 16 Mesh Black Pepper, 1 tsp Granulated Garlic
• Put ribs on the cooker meat side down for 1 hour.

After 1 Hour, Flip the Ribs Bone Side Down

• Then flip again after 1 hour, meat side down.
• After this third flip, check the meat side - if any spots need more love in terms of color and crust, rotate the rips so that spot is directly over the hottest spot.

  You'll knoiw which side is hottest based on how fast each part of the meat side develops color.

  Check every ~10 mins until you're happy.
• Once you're happy, flip bone side down and cook until they're tender.

Checking Tenderness

• Do the following checks:

  Bend the ribs at about the 5th rib, if they bend at a 45 degree angle, they’re done.

  Tear a rib near a bone, if the bone is white and the meat pulls cleanly away, they’re done.

  Ribs should be 195-205F internal when tender.

  Push your finger between a bone and into the meat. If you can push cleanly through, they’re done.

Once Tender, Take Off the Grill and Glaze

• Take your simple syrup and liberally apply to the meat side. Then wrap in foil and rest on your counter for ~15-30 minutes.
• Then take out of the wrap, slice between the bones and enjoy!