Ingredients
- 2 slabs st. louis-cut pork spareribs
- 10 tablespoon dark brown sugar
- 3 tablespoon paprika
- 1 tablespoon black pepper
- 1 tablespoon garlic salt
- 2 tablespoon kosher salt
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried parsley
- 1/4 teaspoon white pepper
- 1 cup white vinegar
Preparation
Baking Directions:
Remove the membrane from the back of the ribs.
Combine the dry rub ingredients and mix well.
Reserve 1/3 cup of the dry rub, then apply the remaining rub generously to the front and back of the ribs.
Pat gently to ensure the rub adheres to the meat.
Build a fire (wood or combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
Preheat the charcoal grill to 250 F.
Place the ribs meat side up on the grill and cook with indirect heat, with the grill closed, for 4 hours, or until the ribs are tender.
Mix the vinegar with 1 cup of water in a shallow baking pan.
Remove the ribs from the grill and dip them into the vinegar water.
Remove the ribs from the wash and place them on a cutting board.
Season the ribs immediately with a heavy coat of the reserved dry rub.
Cut and serve.
Tips:
Suggested Wood: Hickory, Oak
