Ingredients

• 6 slabs of 2 1/2 to 3 pound pork spare ribs with skirt
• 2 cups Rib Seasoning, recipe follows
• Barbecue Sauce, recipe follows
• 1 cup sugar
• 1/2 cup salt
• 2 tablespoons paprika
• 2 tablespoons crushed red pepper flakes
• 1 tablespoon ground cumin
• 1 tablespoon ground celery seed
• 1 cup sugar
• 1/4 cup salt
• 2 tablespoons celery seed
• 2 tablespoons ground cumin
• 2 tablespoons ground red pepper
• 2 tablespoons garlic powder
• 1 tablespoon chili powder
• 2 quarts ketchup
• 2 cups apple vinegar
• 1 1/2 teaspoons liquid smoke
• 1 teaspoon freshly squeezed lemon juice

Instructions

1. Special equipment: hickory chips and wood blocks
2. Prepare and preheat grill. Use hickory chips and wood blocks to flavor the smoke. Indirect heat is recommended, so if using a standard charcoal grill, arrange coals to 1 side. Grill is ready when temperature reaches 230 to 250 degrees F. Trim ribs and blot with paper towels; then sprinkle rib seasoning on both sides. Marinate for 15 minutes. Arrange slabs on grill rack, starting close to the fire so that the ribs cook fast in the beginning and then move the meat away from the fire so that they continue to cook slowly. Continue cooking the slabs for 1 hour for the first pound and 30 minutes more for each additional pound, approximately 2 hours. Ribs are done when you can gently pull them apart with gloved hands. In a saucepan, heat barbecue sauce. Transfer ribs to a cutting board, and cool slightly. Cut between individual ribs and serve with barbecue sauce.
3. In a medium bowl, combine sugar, salt, paprika, red pepper, cumin, and celery seed. Store in an airtight jar at room temperature for up to 3 months. Yield: about 2 cups
4. In a small bowl, combine sugar, salt, celery seed, cumin, red pepper, garlic powder, and chili powder. Set aside. In a large bowl, combine ketchup, vinegar, liquid smoke, and lemon juice. Add dry ingredients and mix until very well blended. Serve warm or at room temperature. Sauce may be stored in an airtight container in refrigerator for up to 3 weeks or in freezer for up to 6 months. Yield: about 3 quarts