-
1
Dave said 2 (4-5 pounds) racks of spareribs, just to make clear.
-
2
Mix all ingredients, down to Ribs in airtight container.
-
3
(Mrs Dash original blend zarr changes it to what you see above).
-
4
Seal and set aside, (it will make 6 cups and you only need 1 cup).
-
5
The night before smoking, trim off excess fat.
-
6
Place in large plastic bag and pour in Italian dressing to coat.
-
7
Seal bag well and chill 4 hours, turning occasionally.
-
8
Remove and wipe off dressing.
-
9
Sprinkle each rib with pepper, then 1/4 cup of the brown sugar and 1/2 cup of the onion flakes,.
-
10
NOTE: ingredient list said minced, instructions said flakes- you choose.
-
11
Wrap each rib in plastic and refrigerate over night.
-
12
The next morning remove from wrap and wipe sludge off ribs.
-
13
Generously coat front and back of the ribs with 1 cup rib rub using your hands, rub seasoning into meat and set aside.
-
14
The Smoking process will take 6 hours.
-
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.
-
16
Keep internal temperature of grill at 200-225u00b0F Add more charcoal and hickory chunks every hour as needed.
-
17
Place ribs bone side down but not directly over hot coals.
-
18
After 3 hours, remove ribs from grill and wrap in aluminum foil.
-
19
Hold in covered grill at 180-200u00b0F for 1 1/2 to 2 hours, or until fork tender.
-
20
Next build a real hot bed of coals over the entire bottom of grill.
-
21
Place ribs back on grill to add char flavor.
-
22
When meat becomes bubbly it its done.
-
23
Make sure to char off the bone side membrane until it becomes paper-y and disintegrates.
-
24
Slather with BBQ sauce. let heat caramelize sauce.
-
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.
-
26
There are no short cuts to this time-honored way of barbecuing. Dave.
