Recipe - Authentic Barbecued Ribs Pt1

6 pound Pork spareribs.; see note in
step 1 about 2 slabs for 6
pound total

BARBECUESTYLE DRY RUB
1 tablespoon Ground black pepper
2 teaspoon Cayenne pepper powder;
(optional)
2 tablespoon Mild chile powder
2 tablespoon Cumin
2 tablespoon Packed dark brown sugar
1 tablespoon Granulated white sugar
1 tablespoon Ground oregano
4 tablespoon Paprika
2 tablespoon Salt
1 tablespoon Ground white pepper
3 tablespoon Celery salt
3 tablespoon Garlic powder

BARBECUE SAUCE
4 tablespoon Butter
1 small Onion; chopped
2 Cloves garlic; minced
1 teaspoon Paprika
1 tablespoon Ground black pepper
2 tablespoon Fresh lemon juice; (2 tbl.
from 1 lemon)
1 teaspoon Mustard powder
One half teaspoon Hot red pepper sauce
One half teaspoon Salt
One fourth cup Cider vinegar
1 cn Tomato sauce; (16ozs)

1. Pick your ribs. The oldfashioned spareribs are best, not the baby back
ribs, not the countrystyle ribs, just the plain old, underthreepounds
pork spareribs, in one big slab. If there is a large amount of extraneous
fat on the ribs, trim it before cooking.

2. For the dry rub: At least an hour before cooking ribs, mix all dry rub
ingredients together. (This dry rub is a fairly traditional combination of
flavors. Feel free to adjust amounts, or to add or subtract ingredients.)
This rub yields enough to coat about 4 slabs. Store leftover rub in an
airtight jar or in freezer. Rub a generous amount (a scant 3 tablespoons)
onto each side of ribs. Ribs can sit at room temperature for up to an
hour, wrap them in plastic wrap and refrigerate if you plan to hold them
any longer. An hour is plenty of time for dry rub to flavor ribs. If you

want the meat more intensely flavored, this step can be done the night
before cooking.

3. Meanwhile, prepare barbecue sauce. Heat butter in medium saucepan. Add
onions and garlic saut6 until onions soften, 3 to 4 minutes. Stir in next
6 ingredients cook over medium heat to blend flavors, about 5 minutes. Add
vinegar and tomato sauce, bring to simmer. Simmer uncovered until sauce
thickens slightly, about 15 minutes. Set aside until ready to serve.

4. Start with a grill free of any leftover ashes or coals. Light 40 or so
charcoal briquettes (if you're using a metal chimney starter, fill it
approximately 2/3 full). Push all coals to one side of fire grate, arranged
in a mound 2 or 3 briquettes high. Keep bottom vents of grill completely
open. Coals will be just right when they are covered in a light gray ash.
Meanwhile, wrap 2 large handfuls (about 2 cups) of hickory smoking chips in
foil. Poke several holes in top of foil packet with a fork to let smoke
escape. There's no real benefit to be had by soaking the chips first.

5. Once coals are ready, lay foilwrapped smoking chips on top of charcoal.
Put cooking grate in place. Position ribs on cooking grate opposite fire,
on a 22inch kettle grill, you should be able to cook 2 full slabs of ribs,
side by side, at one time. Put lid on grill, with top vents 2/3 open,
directly over ribs. This will help draw heat and hickory smoke past the
ribs. Initial heat inside grill will probably hover around 350 degrees.
Over the 2hour cooking period, it will drop a hundred degrees or soall of
which falls into the acceptable slowcooking range.

6. Turn ribs every 30 minutes for a total cooking time of 2 to 3 hours.
There is no need to baste the ribs with anything. In all but the most
extreme of weather conditions, ribs will be done in 2 hours. In normal
weather conditions (say, above 60 degrees) coals will begin to lose some of
their vigor toward the end of the cooking time, but they still

continued in part 2