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1
Dave said 2 (4-5 pounds) racks of spareribs, just to make clear.
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2
Mix all ingredients, down to Ribs in airtight container.
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(Mrs Dash original blend zarr changes it to what you see above).
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Seal and set aside, (it will make 6 cups and you only need 1 cup).
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5
The night before smoking, trim off excess fat.
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6
Place in large plastic bag and pour in Italian dressing to coat.
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Seal bag well and chill 4 hours, turning occasionally.
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Remove and wipe off dressing.
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9
Sprinkle each rib with pepper, then 1/4 cup of the brown sugar and 1/2 cup of the onion flakes,.
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10
NOTE: ingredient list said minced, instructions said flakes- you choose.
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11
Wrap each rib in plastic and refrigerate over night.
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12
The next morning remove from wrap and wipe sludge off ribs.
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13
Generously coat front and back of the ribs with 1 cup rib rub using your hands, rub seasoning into meat and set aside.
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14
The Smoking process will take 6 hours.
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15
Using a chimney charcoal starter get 15 briquetts red hot. Place coals on one end of the grill and place 1 pound of green hickory around coals. Using water-soaked hickory chunks if you can't get fresh cut hickory.
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16
Keep internal temperature of grill at 200-225u00b0F Add more charcoal and hickory chunks every hour as needed.
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Place ribs bone side down but not directly over hot coals.
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After 3 hours, remove ribs from grill and wrap in aluminum foil.
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Hold in covered grill at 180-200u00b0F for 1 1/2 to 2 hours, or until fork tender.
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20
Next build a real hot bed of coals over the entire bottom of grill.
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Place ribs back on grill to add char flavor.
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22
When meat becomes bubbly it its done.
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Make sure to char off the bone side membrane until it becomes paper-y and disintegrates.
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Slather with BBQ sauce. let heat caramelize sauce.
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25
This caramelizing along with the charring and slow cooking is the secret to tender smokey ribs just like the Championship pitmasters used to do down in the Deep South.
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There are no short cuts to this time-honored way of barbecuing. Dave.