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1
Place the ribs on a large baking sheet.
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2
In a small mixing bowl, combine the kosher salt, brown sugar, paprika, garlic powder, onion powder, cumin, black pepper, and cayenne.
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3
Stir well to combine.
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4
Divide the mixture evenly between the racks and rub well onto all sides.
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5
Wrap the ribs in 2 layers of plastic wrap.
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6
Allow to sit undisturbed for at least 20 minutes, and up to 8 hours before proceeding.
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7
(Refrigerate if ribs sit longer than 20 minutes.)
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8
Remove the ribs from the refrigerator and allow to come to room temperature for 1 hour.
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9
Prepare a stovetop smoker according to the manufacturer's instructions.
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10
Remove the plastic wrap and place the ribs on the rack in the stovetop smoker.
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11
Close the lid and smoke for 1 hour over low heat.
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12
Preheat the oven to 275 degrees F.
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13
Remove the ribs from the smoker and place on a foil-lined baking sheet.
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14
Generously brush the ribs on both sides with the sauce and cover with aluminum foil.
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15
Bake for 2 hours.
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16
Remove from the oven and allow to rest, covered, for 20 minutes.
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17
Using a sharp knife, slice between the ribs and serve, with additional sauce on the side.
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18
1/2 cup red wine vinegar
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19
1 cup chopped yellow onion
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20
1 tablespoon minced garlic
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21
1/4 cup light brown sugar
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22
2 teaspoons hot pepper sauce
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23
1 cup ketchup
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24
1 teaspoon lemon zest
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25
1/4 cup fresh lemon juice
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26
Combine all of the ingredients in a blender and blend until smooth.
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27
Transfer to a nonreactive saucepan and simmer for 20 minutes to allow the flavors to marry.
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28
Use immediately, or refrigerate in a nonreactive, airtight container for up to 2 weeks.
