I have a charcoal grill so I think on the grill twice with 2 hours apart will be kind of wasteful for all the charcoal heat
is there a way to modify this recipe so only 1 grill session is needed?
Like I said earlier, I use the indirect method with a Webber Charcoal grill, with all vents close half. I put wood on top of the two banks of charcoal and smoke the ribs, without brushing or mopping them with extra rub/sauce. Pre-cooking in the oven, or in the slow cooker makes 'em tender, and turns the rub into a glaze. And because ribs have a large amount of surface area, it doesn't take very long to make them very smoky in flavor. In fact, if you smoke them a bit too long, they can become bitter. 40 minutes tops is how long I leave them in the intensely smoky Webber. I have had nothing but rave reviews for my ribs. I use the larger spare ribs, rather than baby backs, as they have more meat.
This method also works when making pulled pork. There are those who say that what I do is just wrong. But the proof is in the eating. I cook the Boston Butt in the slow cooker overnight on low, then pull it, then place the meat into my largest cast iron pan. Fire up the Webber with a solid bed of coals, as the pan protects the meat from the direct heat, put wood on the coals, put the pan on the cooking grate and cover with the Kettle lid. I let it smoke for 15 minutes and stir. Put the lid back on for fifteen more minutes. Again, because of the large surface area of the meat, which is all exposed to the smoke, I get the flavor of a Boston Butt cooked for hours in a smoker. Tose who have eaten my pulled pork have always come back for more, and more, and more.
I am one who looks at the physics of the cooking process, and use that knowledge to get the results I want. I am always re-inventing the wheel, trying to make great food accessible to those without smokers, or special equipment, like me. You learn quickly in the engineering field that there are always alternate solutions to any problem. If you have the time and equipment to smoke ribs by the time-honored method, then by all means, do it. If you don't, you find another way. I refuse to let other people's ideas keep me from making great food, just because I don't have the means to follow their rules.
I'm sorry for the rant; and no one on this post has called me to task for my cooking methods, but it has happened before. Use the method that is most available to you. All of the methods mentioned in this thread will give you great ribs. I salute all of you for your expertise, and willingness to share what you know.
Seeeeeya; Goodweed of the North