Cornmeal and Green Peppercorn Crusted Spareribs
1 ounce kosher salt (¼ cup if using Diamond Crystal; 2 tablespoons if using Morton)
cup vegetable oil
1 tablespoon bourbon
Arrange the ribs meat side up in a single layer over the cool zone of the grill. Close the lid and cook the ribs until fork-tender, 3 to 3-1/2 hours. Let cool to room temperature and then refrigerate for at least 2 hours but preferably overnight. (If refrigerating overnight, let the ribs sit at room temperature for 1 hour before continuing.)
To serve, remove the ribs from the foil; scrape off the crust and reserve. Reheat the ribs meat side down over a medium-low (350 degree) direct gas or charcoal grill fire until nicely browned, 5 to 8 minutes. Flip the ribs and pat or sprinkle with about half of the reserved crust (discard the rest). Cook until hot, 3 to 4 minutes more. Cut between the ribs and serve sprinkled with any of the cornmeal crust that fell off while carving.
I adapted this recipe somewhat to my own liking.