BBQ SPARE RIBS

"Doc", the Main Man, Cutting Ribs.

Several Racks of Spare Ribs (3 1/2 lbs or less)
Dry Rub

After trying a bizillion rub mixes, I continue to find the best is one made by Willingham of Memphis Tennessee. He sells the rub, "W'ham Seasoning - Original Mild", by the jar or plastic bag....call him at 1-800-737-WHAM. Suggest you buy the rub by the plastic bag - more for the money. Tis good stuff.

If you can't wait on Willingham, use this rub:

Dubby's Rub

              		 1/4 cup salt
              		 1/4 cup celery salt
              		 1/4 cup garlic salt
              		 1/4 cup onion salt
              		 1 cup sugar
              		 1/2 cup Paprika
              		 3 tablespoons black pepper
              		 2 tablespoons chili powder
             		 1 teaspoon cumin
              		 1/2 teaspoon cayenne

              		 Mix ingredients well. Makes 3 cups.

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THE RIBS

Trim the excess fat from the ribs. Remove the membrane from the back of the ribs. This can be easily done by lifting the membrane at the small end and pulling it off in one fell swoop.

Bring the smoker to a stable temperature of 200 to 225 degrees at the grill level. Use a combination of hard wood charcoal and water soaked wood chunks for the smoke; use hickory, mesquite, Oak or other hardwood. Sprinkle the rub on both sides of the ribs (about an hour before you place them on the grill). Place the ribs, meaty side up, on the smoker grill. Maintain a grill level temperature of 200 to 225 degrees. Don't open the smoker doors to admire your work or to see if they are still there. Maintain a smoky environment (with wood chunks) for about 3 hours; after than, use just the charcoal. At the 4th hour, tightly wrap the ribs in a plastic wrap and aluminum foil. Continue to cook for another 2 hours (a total cooking time of 6 hours). Remove the plastic and aluminum foil; let ribs stand for 5 or 10 minutes then call the hogs and scarf them down!

If you are using a horizontal grill, the tempreature can vary considerable over the grill - use a thermometer to calibrate the grill. If the meat pulls away from the bone, the ribs are done - this can occur before the 6th hour if the grill level tempreature exceeds the 200 to 250 degree range.

Try not to moan when you eat the ribs.