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1
Peel off the thick membrane (or silver, as its sometimes called) that covers the back side of each rib: Work your fingers underneath the membrane until you have 2 to 3 inches cleared.
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2
Grab the membrane with a towel and gently but firmly pull it away from the rib.
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3
Pulling off the membrane exposes loose fat that will need trimming, so take your paring knife and cut out any excess fat.
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4
Using a clean kitchen towel or paper towels, pat the ribs dry.
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5
Set them aside.
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6
In a medium bowl, combine the salt, pepper, brown sugar, chili powder, turmeric, coriander, garlic powder, and onion powder to form a rub.
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7
Coat both sides of each rib with the spice mixture.
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8
Place the ribs in a large aluminum baking pan, cover, and refrigerate overnight.
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9
When you are ready to cook the ribs, heat a smoker to 275 F.
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10
Place the pan, uncovered, in the smoker and cook for 2 hours.
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11
Remove the pan from the smoker and pour 2 cups of water into the pan.
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12
Cover the pan with aluminum foil, return it to the smoker, and cook for 2 more hours.
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13
Remove the ribs from the pan.
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14
Glaze the tops of the ribs (only) with the tangy sweet sauce.
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15
Dont overdo on the sauceuse just enough to coat the ribs.
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16
Put the pan back in the smoker, uncovered, and cook for 15 minutes.
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17
Remove the pan from the smoker and let the ribs sit, loosely covered, for 10 minutes.
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18
Then beef out.
