Ingredients

• 1 (2 1/2 to 3-pound) rack of pork spareribs
• Pantherfanz Red-Zone Dry Rub, recipe follows
• Flat beer, as needed
• Carolina Sweet and Southern BBQ Sauce, recipe follows
• 3/4 cup Spanish paprika
• 1/4 cup coarsely ground black pepper
• 1/4 cup salt
• 1/4 cup sugar
• 1/4 cup cocoa powder
• 2 tablespoons chili powder
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 teaspoons cayenne pepper
• 1/4 teaspoon dry oregano
• 1/4 teaspoon dry thyme
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup rice vinegar
• 1 cup yellow mustard
• 1/2 cup molasses
• 1/4 cup honey
• 1 tablespoon peanut oil

Instructions

1. Thoroughly wash ribs in cold water and pat dry. Remove the back membrane from the rack. Coat with Pantherfanz Red-Zone Dry Rub, and refrigerate overnight. Heat the smoker to 225 to 250 degrees F. Place the ribs in the smoker, upright, on a metal rib rack holder. Place a cast iron skillet underneath the pork filled 3/4 of the way with flat beer. Add more beer as it evaporates. Cook for about 2 hours. Cook the ribs until they reach an internal temperature of 190 degrees F, about 2 hours. Remove and cool. Serve with Carolina Sweet and Southern BBQ Sauce.
2. Mix all ingredients together and store in an airtight container. Yield: about 2 cups
3. Mix the dry ingredients in a saucepan. Add enough vinegar to mix into a paste. Place over high heat, add remaining ingredients, and bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally. Yield: about 1 3/4 cups