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1
Mix brown sugar, paprika, coarse salt, black pepper, onion powder and cayenne pepper in small bowl for dry rub.
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2
Sprinkle 2/3 cup dry rub all over spareribs.
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3
Cover ribs with plastic wrap; refrigerate overnight.
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4
Cover remaining dry rub; store at room temperature.
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5
Unwrap seasoned spareribs; sprinkle all over with half of remaining dry rub.
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6
Let spareribs stand at room temperature 30 minutes.
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7
Following manufacturer's instructions and using natural lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue (see box at right), start fire and bring temperature of smoker to 200F.
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8
to 225F.
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9
or barbecue to 275F.
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10
to 300F.
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11
Arrange ribs on rack in smoker or barbecue.
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12
Cover and cook ribs 2 hours, turning occasionally.
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13
Add more charcoal as needed to maintain temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
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14
Sprinkle ribs evenly with all remaining dry rub.
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15
Cover and cook 1 hour 15 minutes.
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16
Brush ribs generously with barbecue sauce.
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17
Continue cooking until meat is very tender and brown, about 30 minutes longer.
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18
Maintain temperature by adding more lump charcoal; maintain smoke level by adding more drained hickory wood chips as needed.
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19
Transfer ribs to large serving platter.
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20
Let stand 10 minutes.
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21
Cut rib racks between bones into individual ribs and serve immediately.
